Classic Deviled Eggs
A timeless appetizer made with hard-boiled eggs and a creamy, tangy yolk filling. These classic deviled eggs are smooth, flavorful, and easy to customize with a variety of delicious flavor variations.
Ingredients
Egg Base
- 12 large eggs
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar or dill pickle juice
- 0.25 tsp salt
- 0.125 tsp black pepper
Garnish
- to taste paprika optional garnish
- to taste fresh chives chopped, optional garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by about 1 inch. Bring to a rolling boil, then turn off the heat, cover, and let stand for 12 minutes.
- Transfer the eggs to a bowl of ice water and cool for at least 10 minutes to stop the cooking and make peeling easier.
- Gently crack and peel the eggs under cool running water. Pat dry.
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until they form a fine crumble. For an extra smooth filling, press the yolks through a fine-mesh sieve.
- Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the filling evenly into the egg white halves.
- Sprinkle with paprika or chopped chives before serving.
Notes
For flavor variations, divide the prepared yolk filling and mix in additional ingredients such as Sriracha and lime juice, buffalo sauce with blue cheese, chopped dill pickles and chives, pesto and Parmesan, bacon and cheddar, everything bagel seasoning, curry powder with mango chutney, avocado with cilantro and lime, or truffle oil with Parmesan.
