Here’s a classic Deviled Egg recipe 🥚 — creamy, tangy, and perfect as an appetizer or snack.
🥚 Classic Deviled Eggs
Ingredients (makes 6 eggs / 12 halves)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard (or yellow mustard)
- 1 tsp white vinegar or lemon juice
- Salt & pepper to taste
- Paprika for garnish
Instructions
- Boil the eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil, then cover, turn off heat, and let sit 10–12 minutes.
- Transfer eggs to ice water to cool, then peel.
- Prepare filling
- Slice eggs in half lengthwise.
- Remove yolks and place in a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Fill eggs
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish & serve
- Sprinkle lightly with paprika.
- Chill for at least 15 minutes before serving.
💡 Tips
- Smooth filling: Mix yolks thoroughly or use a piping bag for a fancy presentation.
- Add flavors: Mix in chopped pickles, herbs (chives, dill), or a dash of hot sauce.
- Storage: Keep in the refrigerator for up to 2 days.
🌟 Variations
- Bacon & cheddar deviled eggs: Add crumbled cooked bacon and shredded cheddar to the yolk mix.
- Spicy deviled eggs: Add sriracha or cayenne pepper.
- Avocado deviled eggs: Mash in ripe avocado with yolks for a creamy twist.
- Curried deviled eggs: Add a pinch of curry powder for a bold flavor.
I can also give you a super-creamy restaurant-style deviled egg recipe with extra flavor layers and a perfect piped presentation.
Do you want me to do that?
