Classic Deviled Eggs
Classic Deviled Eggs are a timeless favorite that combines perfectly boiled egg whites with a creamy, tangy yolk filling, making them an ideal appetizer for any gathering.
Ingredients
Eggs and Filling
- 6 pieces hard-boiled eggs Fresh eggs are best for easier peeling.
- 1/4 cup mayonnaise Use high-quality mayonnaise for the best flavor.
- 1 teaspoon mustard Can use yellow or Dijon mustard.
- to taste salt and pepper Adjust seasoning to your liking.
- paprika For garnish, sprinkle on top.
Instructions
Preparation
- Place six hard-boiled eggs in a pot and cover them with water.
- Heat on high until boiling, then lower heat and simmer gently for twelve minutes.
- Cool eggs under running water, then peel carefully.
- Cut eggs in half vertically; remove yolks gently and place them in a bowl.
- Mash yolks until crumbly and combine with mayonnaise and mustard.
- Season generously with salt and pepper to taste, creating an inviting filling.
- Spoon or pipe the yolk mixture back into the halved egg whites, overflowing slightly.
- Sprinkle paprika on the top for that beautiful finishing touch.
Notes
Serve chilled for the best flavor. Store in an airtight container in the refrigerator for up to two days. The serving can be made ahead of time; flavors deepen as they sit.