Description

This Best Ever Classic Deviled Eggs recipe delivers creamy, tangy, and perfectly seasoned deviled eggs that make a timeless appetizer. Boiled to tender perfection, the yolks are blended with mayonnaise, Dijon mustard, and vinegar for that classic flavor, then topped with a sprinkle of paprika and optional fresh herbs for a beautiful presentation. Ideal for gatherings, parties, or as a tasty snack, these deviled eggs come together quickly and can be made ahead for convenience.

Ingredients

Scale

Eggs

6 large eggs

Filling

3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and black pepper to taste

Garnish

Paprika for garnish
Chopped chives or fresh dill (optional)

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Instructions

Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 to 12 minutes to cook through gently.
Cool the Eggs: Drain the hot water and immediately place the eggs in a bowl of ice water to cool completely. This stops the cooking process and makes peeling easier.
Peel and Halve Eggs: Carefully peel the eggs and slice each egg in half lengthwise. Gently remove the yolks and place them in a separate bowl, setting aside the egg whites.
Prepare the Filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix thoroughly until creamy and smooth. Taste and adjust seasoning if necessary.
Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, distributing evenly.
Garnish and Serve: Sprinkle the filled eggs with paprika and garnish with chopped chives or fresh dill if desired. Chill before serving for the best flavor and texture.

Notes

Prepare these deviled eggs up to a day in advance and store covered in the refrigerator to maintain freshness.
For a flavorful variation, consider mixing in a little sweet relish, a dash of hot sauce, or some crumbled cooked bacon into the yolk filling.
Use fresh eggs for easier peeling and better texture.