Deviled Eggs Recipe
Deviled eggs can be made ahead of time and stored in the refrigerator for up to 2 days. Just cover them tightly to prevent drying out.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Hard Boil the Eggs:Place the eggs in a single layer in a saucepan and cover them with cold water.Bring the water to a boil over medium-high heat.Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.After 10 minutes, remove the eggs from the heat and transfer them to a bowl of ice water to cool.
- Peel the Eggs:Gently tap each egg on a hard surface to crack the shell, then carefully peel off the shell under cool running water.
- Slice the Eggs:Once peeled, slice each egg in half lengthwise.Carefully remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter.
- Prepare the Filling:Mash the egg yolks with a fork until they are finely crumbled.Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks.Mix everything together until smooth and well combined. Adjust seasoning to taste.
- Fill the Egg Whites:Using a spoon or a piping bag, fill each egg white half with the yolk mixture, dividing it evenly among them.
- Garnish:Sprinkle paprika over the filled deviled eggs for a classic touch.Optionally, garnish with chopped fresh parsley or chives for added flavor and presentation.
- Chill and Serve:Once assembled, cover the deviled eggs and refrigerate them for at least 30 minutes to allow the flavors to meld.Serve chilled and enjoy as a delightful appetizer or snack!