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Classic Deviled Eggs

A nostalgic and crowd-pleasing appetizer featuring creamy yolks, tangy mustard, and a hint of vinegar, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 large large eggs, at room temperature Use fresh eggs for boiling and older eggs for easier peeling.
For the filling
  • 3 tablespoons mayonnaise (or substitute plain Greek yogurt) For a lighter, healthy option.
  • 1 teaspoon Dijon mustard Yellow mustard works for a sweeter flavor.
  • 1 teaspoon white wine vinegar or apple cider vinegar Adds brightness.
  • 1/4 teaspoon kosher salt Plus extra to taste.
  • 1/8 teaspoon freshly ground black pepper
  • Paprika For dusting (smoked paprika adds warmth).
  • Optional garnish: chopped chives, dill, capers, or a tiny sprinkle of cayenne for heat

Method
 

Preparation
  1. Gently place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.
  2. Bring to a rolling boil over medium-high heat. As soon as the water boils, cover the pot, remove from heat, and let sit for 10 to 12 minutes.
  3. Prepare an ice bath while the eggs finish. Transfer the eggs to the ice bath with a slotted spoon and chill for 10 minutes.
  4. Tap and peel each egg under running cold water.
Filling
  1. Slice eggs in half lengthwise and carefully scoop the yolks into a medium bowl.
  2. Mash the yolks with a fork until very smooth. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper.
  3. Taste and adjust seasoning as needed.
  4. Spoon the filling back into the egg white cavities, or pipe the mixture using a small star tip.
  5. Garnish with a dusting of paprika and optional chives or capers.
  6. Chill for at least 15 minutes before serving.

Notes

Store assembled deviled eggs in an airtight container for up to 2 days. For best texture, prepare the filling and whites separately up to 24 hours in advance.