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Classic Deviled Eggs

Close-up of creamy deviled eggs topped with paprika, ready to be served.
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Creamy and tangy deviled eggs, a perfect appetizer for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, for garnish

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Drain hot water and immediately fill the pan with ice water. Let sit for 10 minutes.
  3. Peel the eggs and slice them in half lengthwise.
  4. Scoop the yolks into a medium bowl.
  5. Add mayonnaise, mustard, and vinegar to the yolks. Mash with a fork until smooth.
  6. Season with salt and pepper to taste.
  7. Spoon the yolk mixture back into the egg white halves.
  8. Sprinkle with paprika before serving.

Notes

  • For easily peelable eggs, use eggs that are a few days old.
  • Add a pinch of cayenne pepper for a little heat.
  • Finely chopped pickles or relish can be added to the yolk mixture for extra flavor.
  • Consider using a piping bag for a professional look.

Nutrition

Find it online: https://kitchenslang.com/deviled-eggs-creamy-tangy-appetizer/