Deviled Eggs
A classic and crowd-pleasing dish, these deviled eggs are creamy and flavorful, making them perfect for gatherings.
Ingredients
Main Ingredients
- 6 large large eggs
- 1/4 cup mayonnaise Use full-fat for best texture.
- 1 teaspoon Dijon mustard Adjust based on taste preference.
- 1 teaspoon white vinegar Brightens the flavor.
- to taste Salt
- to taste Pepper
- as needed Paprika For garnish.
- as needed Chives or parsley Optional for garnish.
Instructions
Cooking
- Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and removing from heat for 12 minutes.
- Transfer the eggs to an ice bath to cool, then peel them.
Preparation
- Cut the eggs in half, removing the yolks.
- In a bowl, mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired.
- Serve chilled.
Notes
Don't rush the cooling process—using an ice bath is crucial. Taste as you go and adjust seasonings as needed. If your yolks are dry, add more mayo or a splash of olive oil.