Description

Learn how to make classic deviled eggs with this simple and delicious recipe. Perfect for parties or as an appetizer, these creamy deviled eggs are a crowd-pleaser.

Ingredients

Scale

Eggs:

6 large eggs

Deviled Egg Filling:

3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or pickle juice
Salt and black pepper to taste

Garnish:

Paprika for sprinkling
Chopped chives or parsley (optional)

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Instructions

Boil the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to ice water to cool.
Prepare the Filling: Peel eggs, slice in half, and remove yolks. Mash yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the Eggs: Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and garnish with herbs.
Serve: Chill deviled eggs before serving.

Notes

For a twist, add pickles, relish, or hot sauce to the filling.
Deviled eggs can be made a day in advance and stored in the fridge.

Nutrition

Serving Size: 2 halves
Calories: 120
Sugar: 0g
Sodium: 160mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 190mg