Classic Deviled Eggs

Here’s a simple and delicious recipe for Classic Deviled Eggs — creamy, tangy, and perfect for parties, potlucks, or a savory snack.

🥚 Classic Deviled Eggs

Servings: 12 halves (6 eggs)
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time (optional): 15–30 minutes
Total Time: ~30–40 minutes

🧂 Ingredients:

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp yellow mustard

• 1 tsp white vinegar (or pickle juice)

• Salt & pepper, to taste

• Paprika, for garnish

• Optional: finely chopped chives, pickles, or onion for added flavor

🥄 Instructions:

1. Boil the eggs:

   • Place eggs in a saucepan, cover with water, and bring to a boil.

   • Once boiling, turn off the heat, cover the pot, and let sit for 10–12 minutes.

   • Drain and transfer eggs to an ice water bath to cool completely (about 5–10 minutes).

2. Peel and halve the eggs lengthwise. Carefully remove yolks and place them in a bowl.

3. Mash yolks with a fork until crumbly. Add:

   • Mayonnaise

   • Mustard

   • Vinegar (or pickle juice)

   • Salt and pepper to taste

4. Mix until smooth. Add more mayo or mustard to adjust creaminess or tang.

5. Spoon or pipe the yolk mixture back into the egg white halves.

6. Sprinkle with paprika and garnish if desired.

7. Chill in the fridge until ready to serve.

📝 Tips & Variations:

• Use Dijon mustard for a sharper flavor.

• Add a bit of hot sauce or horseradish for a kick.

• Swap some mayo for Greek yogurt or sour cream for a lighter twist.

• Make them ahead — just cover tightly and refrigerate for up to 2 days.