Deviled Eggs
Classic deviled eggs with a creamy, tangy filling. Perfect for parties, potlucks, or as an elegant appetizer.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper, freshly ground
- 1/2 tsp paprika
- 2 tbsp fresh chives, finely chopped
Instructions
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1
Place 12 large eggs in a single layer in a saucepan and cover with water about 1 inch above the eggs. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
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2
Drain and transfer eggs to an ice bath to cool completely. Peel eggs carefully.
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3
Cut eggs in half lengthwise. Remove yolks and place in a medium bowl.
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4
Mash yolks with a fork. Add 1/4 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp white vinegar, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Mix until smooth and creamy.
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5
Spoon or pipe the filling into the egg white halves. Sprinkle with 1/2 tsp paprika and garnish with 2 tbsp finely chopped fresh chives.
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6
Refrigerate until ready to serve, up to 24 hours.