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Classic Deviled Eggs

These creamy, tangy Classic Deviled Eggs are a must-have for any gathering, offering nostalgic flavors that everyone will love.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar (or pickle juice)
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp paprika
  • 1 tbsp fresh chives (chopped)

Method
 

Preparation
  1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch.
  2. Bring to a boil.
  3. Once boiling, reduce heat to low, cover, and simmer for 1 minute.
  4. Remove from heat and let sit covered for 12 minutes.
  5. Transfer eggs immediately to a bowl of ice water and let cool for 15 minutes.
  6. Peel eggs under cool running water. Pat dry.
Filling Preparation
  1. Slice eggs in half lengthwise. Remove yolks and place them in a medium bowl; arrange whites on a serving platter.
  2. Mash yolks with a fork or pass through a sieve for extra smoothness.
  3. Stir in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
  4. Pipe or spoon the yolk mixture back into the egg whites.
  5. Sprinkle with paprika and chopped chives before serving.

Notes

Serve on a vibrant platter, garnished with paprika or chives. Pair with crispy bacon bits or fresh vegetable sticks. Store in an airtight container for up to 2 days.