Description
Creamy, tangy, perfectly seasoned Classic Deviled Eggs made with mayo, mustard, vinegar, and paprika. A timeless appetizer for any gathering.
Ingredients
Scale
- 6 eggs (large)
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar (or pickle juice)
- 0.125 tsp salt
- 0.125 tsp black pepper
- paprika (for topping)
- chives (finely chopped)
- sweet pickle relish
- cayenne pepper (optional)
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Turn off heat, cover with lid, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5–10 minutes, then peel.
- Slice eggs lengthwise and transfer yolks to a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe filling into egg white halves.
- Sprinkle with paprika and optional herbs before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 55
- Sugar: 0.2 g
- Sodium: 70 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 186 mg
Keywords: Deviled Eggs, Appetizer, Classic