Classic Deviled Eggs

Classic Deviled Eggs
🧾 Ingredients
12 large eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar or lemon juice
Salt and black pepper, to taste
Paprika (for garnish)
Optional: chopped chives or parsley
👩‍🍳 Instructions
Boil the eggs:
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
Cool & peel:
Transfer eggs to an ice bath for 5–10 minutes.
Peel carefully once cooled.
Slice & remove yolks:
Cut eggs in half lengthwise.
Gently scoop out the yolks into a bowl and place whites on a serving plate.
Make the filling:
Mash yolks with a fork until fine and crumbly.
Add mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and pepper.
Mix until smooth and creamy.
Fill the eggs:
Spoon or pipe the yolk mixture back into the egg whites.
Garnish & serve:
Sprinkle with paprika and add herbs if desired.
Chill for 20–30 minutes before serving for best flavor.
💡 Tips
For extra smooth filling, use a hand mixer
Add a dash of pickle juice or relish for a tangy twist
A pinch of garlic powder or smoked paprika adds depth