Deviled Eggs Recipe: Creamy and Classic Appetizer
Creamy, classic deviled eggs with a tangy yolk filling, ideal for appetizers or snacks.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
- Optional: 1/4 tsp hot sauce 1 tbsp chopped chives or dill
- For Garnish: Paprika optional parsley, chives, or dill
- Suggested Pairings: Vegetable platter crackers
Instructions
- Boil eggs for 10-12 minutes; cool in ice bath, peel.
- Halve eggs; scoop yolks into a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and optional hot sauce or herbs.
- Spoon or pipe the filling into egg whites.
- Dust with paprika, and garnish with optional herbs. Chill for 30 minutes.
- Serve chilled with crackers or pickles.
Notes
- Use older eggs for easier peeling.
- Pipe the filling for a neat look.
- Store in the fridge for up to 2 days.
- Pair with a salad or crudités.