Description
A classic, creamy deviled eggs recipe enhanced with a touch of mayonnaise, mustard, and vinegar, then finished with a sprinkle of smoky paprika. Perfectly boiled eggs with a smooth, tangy filling make a timeless appetizer or party favorite.
Ingredients
Scale
Deviled Eggs
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt, a pinch
- Black pepper, a pinch
- 1/4 teaspoon smoked paprika
- Optional: chives or dill for garnish
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Slowly bring to a boil over medium heat, then turn off the heat and let the eggs sit in the hot water for 10–12 minutes to cook through without overcooking.
- Cool and peel: Drain the hot water and transfer the eggs to cold water to cool. Once cool, gently peel the shells off. If the shells stick, roll the eggs gently on the counter or let them sit submerged in water for a few minutes to help loosen the shells.
- Prepare the yolks: Slice the eggs in half lengthwise and carefully remove the yolks using a spoon. Place the yolks in a medium bowl.
- Make the filling: Mash the yolks with a fork until crumbly. Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper. Mix thoroughly until the filling is smooth and creamy. Taste and adjust seasoning if needed.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves. For a cleaner presentation, use a piping bag or a zip-top bag with a corner snipped off.
- Garnish: Sprinkle smoked paprika generously over the filled eggs to add color and a smoky flavor. Optionally, garnish with finely chopped chives or dill for a fresh touch.
- Serve: Arrange the deviled eggs on a platter and enjoy immediately or refrigerate until ready to serve.
Notes
- Using cold water to start the eggs helps prevent cracking and ensures even cooking.
- If yolks are difficult to remove, gently tap and roll the egg on a hard surface to crack the shell evenly.
- Dijon mustard can be used instead of yellow mustard for a more refined flavor.
- Adding herbs like dill or chopped pickles can enhance the flavor to your preference.
- Store leftover deviled eggs covered in the refrigerator and consume within 2 days for best freshness.
