Classic Deviled Eggs

Creamy, tangy deviled eggs made with simple ingredients for an easy appetizer, snack, or party platter.

Classic deviled eggs are a simple and elegant appetizer made with hard-boiled eggs, a creamy yolk filling, and a light garnish. This version is quick to prepare, budget-friendly, and perfect for gatherings, picnics, brunches, or a light snack any day of the week.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• 1/8 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• Paprika, for garnish
• Fresh chives or parsley, finely chopped, for garnish

Instructions

1. Place the eggs in a saucepan and cover with cold water by about 1 inch.
2. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 10 to 12 minutes.
3. Transfer the eggs to an ice bath and let them cool completely, about 10 minutes.
4. Peel the eggs carefully and slice them in half lengthwise.
5. Remove the yolks and place them in a bowl. Arrange the whites on a serving plate.
6. Mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
7. Taste and adjust the seasoning if needed.
8. Spoon or pipe the filling evenly into the egg whites.
9. Sprinkle with paprika and garnish with chives or parsley before serving.