Deviled Eggs
A classic appetizer, deviled eggs are perfect for parties, picnics, or any gathering. They are easy to make and can be customized with various toppings and seasonings.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Optional: chopped chives, bacon bits, or pickle relish for garnish
Instructions
- Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, remove the saucepan from heat and cover it with a lid. Let the eggs sit in the hot water for 10-12 minutes.
- Cool and Peel the Eggs: Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel off the shells.
- Prepare the Filling: Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a medium bowl. Set the egg whites aside.
- Mix the Filling: Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until the filling is smooth and creamy.
- Fill the Egg Whites: Use a spoon or a piping bag to fill the egg white halves with the yolk mixture.
- Garnish and Serve: Sprinkle a dash of paprika on top of each deviled egg for a classic look. You can also add other garnishes like chopped chives, bacon bits, or pickle relish if desired. Serve immediately or refrigerate until ready to serve.
Enjoy your delicious deviled eggs!
