Deviled Eggs Recipe: A Creamy Classic for Holidays, Parties, and Easy Snacking
A classic deviled eggs recipe with a creamy mustard filling, simple ingredients, and a neat paprika finish that works for holidays, brunch, parties, and easy make-ahead serving.
Ingredients
Scale
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard or Dijon mustard
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika, for garnish
Chopped chives or parsley, for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then cover the pan and turn off the heat.
- Let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to ice water and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks until very fine.
- Add the mayonnaise, mustard, vinegar, salt, and black pepper.
- Mix until smooth and creamy.
- Spoon or pipe the filling into the egg white halves.
- Garnish with paprika and chopped chives or parsley.
- Chill for 20 minutes before serving.
Notes
Cool the eggs fully before peeling for a cleaner finish.
Mash the yolks well so the filling stays smooth.
Use a piping bag for a more polished look.
Store leftovers in the refrigerator for up to 2 days.
Find it online: https://doughdazzle.com/deviled-eggs-recipe/