Instructions
Step 1: Boil the Eggs
Place eggs in a single layer in a saucepan, cover with water. Bring to a rolling boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10-12 minutes.
Step 2: Cool and Peel
Drain hot water and transfer eggs to an ice bath or run under cold water until cool. Gently tap each egg on a hard surface and peel.
Step 3: Prepare the Filling
Slice each egg in half lengthwise and remove yolks, placing them in a bowl. Arrange egg whites on a platter. Mash yolks with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Mix until smooth and creamy.
Step 4: Fill and Garnish
Spoon (or pipe) the yolk mixture back into the egg whites. Sprinkle with extra paprika.
Step 5: Serve
Serve chilled. Store leftovers in an airtight container in the refrigerator.
Cook’s Notes
- Older eggs peel easier than fresh ones.
- Use a ziplock bag with a corner snipped off for easy piping if you don’t have a piping bag.
- Add more mayonnaise if the mixture is too thick.
Variations
Spicy Deviled Eggs
Add 1/4 teaspoon cayenne pepper or a dash of hot sauce.
Bacon Deviled Eggs
Mix in 2 tablespoons cooked, crumbled bacon. Garnish with bacon bits.
Avocado Deviled Eggs
Replace half the mayonnaise with mashed avocado. Garnish with cilantro.
Serving Suggestions
- Serve on a platter with other appetizers.
- Garnish with chives, parsley, or hot sauce.
- Use smoked paprika or cayenne for a festive touch.
Frequently Asked Questions
How long can I store deviled eggs?
Up to 2 days in the refrigerator. Best enjoyed fresh.
Can I make these ahead?
Yes! Boil, peel, and prepare the filling up to 1 day in advance. Assemble just before serving.
Can I use Greek yogurt?
Yes, as a partial or full substitute for mayonnaise. The flavor will be tangier.
Enjoy these classic deviled eggs! Let us know how yours turn out in the comments below!
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