Classic Deviled Eggs

Written by on in Cold Bites
Jump to Recipe Print Recipe

Deviled eggs are a timeless appetizer that never fails to impress. Whether served at picnics, potlucks, or holiday gatherings, these creamy, tangy bites are always a hit with guests of all ages. In this recipe, we’ll explore how to create the perfect traditional Deviled Eggs that will have everyone coming back for seconds.

Classic Deviled Eggs

Print Recipe Pin Recipe
Prep Time 30 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Saucepan
  • Mixing Bowl
  • Fork or potato masher
  • Piping bag or plastic sandwich bag (for filling)

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • paprika for garnish
  • fresh parsley or chives for garnish (optional)

Instructions
 

Hard Boil the Eggs

  • Place the eggs in a single layer in a saucepan and cover with water.
  • Bring the water to a boil over medium-high heat, then cover and remove from heat.
  • Let the eggs sit in the hot water for 10-12 minutes, then transfer to an ice water bath to cool completely.
  • Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl.

Prepare the Filling

  • Mash the egg yolks with a fork or potato masher until they are smooth and crumbly.
  • Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks.
  • Mix until the ingredients are well combined and the filling is smooth and creamy. Adjust seasoning to taste.

Fill the Egg Whites

  • Transfer the yolk mixture to a piping bag or plastic sandwich bag with the corner snipped off.
  • Pipe the filling into the hollowed-out egg whites, filling each cavity evenly.

Garnish and Serve

  • Sprinkle the filled eggs with paprika for a classic touch.
  • Optionally, garnish with fresh parsley or chives for added color and flavor.
  • Arrange the Deviled Eggs on a serving platter and refrigerate until ready to serve.

Notes

Tips and Tricks:
– For easy peeling, use eggs that are at least a few days old.
– To prevent the filling from becoming too runny, avoid overmixing the ingredients.
– Customize your Deviled Eggs by adding toppings such as crispy bacon, diced pickles, or chopped herbs.
Keyword classic appetizers, deviled eggs, easy appetizers