Description
Classic Deviled Eggs are a delicious appetizer featuring creamy yolks mixed with tangy mayonnaise and mustard. Easy to prepare and perfect for gatherings, these eggs can be customized with various toppings for added flair. Enjoy them as a crowd-pleasing treat!
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional)
- 1 tablespoon sweet pickle relish (optional)
- Paprika, for garnish
- Additional toppings (optional): crispy bacon bits, olives, or capers
Instructions
- Place the eggs in a single layer in a saucepan, ensuring they fit snugly but are not overcrowded.
- Fill the saucepan with enough cold water to cover the eggs by about an inch.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for about 12 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Transfer the eggs to the ice bath using a slotted spoon and let them cool for at least 5 minutes.
- Gently tap each egg on a hard surface to crack the shell.
- Start peeling from the wider end, where there is usually an air pocket.
- Rinse the peeled eggs under cold water to remove any shell bits and pat dry with a paper towel.
- Slice each egg in half lengthwise and remove the yolks, placing them in a mixing bowl. Set the egg whites aside.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. If using, add sweet pickle relish.
- Mash the yolks with a fork until smooth and creamy. Adjust seasoning to taste.
- Optionally, fold in finely chopped chives for added flavor.
- Fill each egg white half with the yolk mixture using a spoon or piping bag.
- Sprinkle paprika over the top of each deviled egg for garnish.
- Add any additional toppings like crispy bacon bits, olives, or capers if desired.
- Arrange the deviled eggs on a serving platter or egg tray.
- Cover with plastic wrap if not serving immediately; they can be stored in the refrigerator for up to 2 days.
- Enjoy these delicious deviled eggs as a delightful appetizer!
Notes
- For easier peeling, use eggs that are at least a week old.
- Feel free to experiment with flavors by adding sriracha, curry powder, or avocado.
- Always taste the filling before filling the egg whites to ensure it meets your preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes