Classic Deviled Eggs
Deviled eggs are a timeless appetizer that never goes out of style. With their creamy, tangy filling and smooth egg white base, they're the perfect bite-sized treat for any occasion. This classic recipe is simple, delicious, and always a crowd-pleaser.
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Servings: 5
Calories: 720kcal
Cost: 5
Equipment
- 1 large pot (for boiling eggs)
- 1 fork or whisk (for mashing yolks)
- 1 spoon or piping bag (for filling egg whites)
- 1 Cutting board
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or pickle juice for extra zing
- Salt & pepper to taste
- Paprika for garnish
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Immediately transfer to an ice bath.
- Peel & slice: Once cool, peel and slice eggs lengthwise. Scoop yolks into a bowl.
- Mix the filling: Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth.
- Fill the whites: Spoon or pipe the filling into the empty egg whites.
- Garnish & serve: Sprinkle with paprika and serve chilled.
Notes
🧑🍳 Chef Tip: For extra creaminess, I sometimes add a teaspoon of sour cream or a dash of Worcestershire sauce — a trick I learned from my grandmother.
Nutrition
Calories: 720kcal
