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Classic Deviled Eggs

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A nostalgic and creamy classic, perfect for parties or family gatherings.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  1. Hard Boil the Eggs: Begin by placing the 6 large eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once you see those bubbling, glorious waves, cover the pot and remove it from the heat. Let the eggs sit for about 12-14 minutes.
  2. Cool the Eggs: Carefully transfer the eggs to a bowl filled with ice water. Allow them to cool for a few minutes.
  3. Peel the Eggs: Gently tap them against the counter to crack the shell, and peel them under running water if you like.
  4. Separate the Yolks: Gently remove the yolks from the whites and place them in a mixing bowl.
  5. Mix the Filling: Add the mayonnaise, Dijon mustard, white vinegar, and a pinch of salt and pepper to the yolks. Mash until smooth.
  6. Fill the Egg Whites: Use a spoon or pipe the yolk mixture back into the hollowed egg whites.
  7. Add the Finishing Touch: Sprinkle paprika over the top.
  8. Chill and Serve: Refrigerate for at least 15 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/classic-deviled-eggs/

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