These classic deviled eggs are tangy, creamy, and great for sharing!
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
- Paprika (for garnish)
- Optional: chopped chives, relish, or a dash of hot sauce
Instructions
1. 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.
2. Cool and peel
Transfer eggs to an ice bath (or run under cold water) until fully cooled. Peel carefully.
3. Slice and remove yolks
Slice eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
4. Make the filling
Mash the yolks with a fork until smooth. Then, mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy. Add relish if desired.
5. Fill the eggs
Spoon or pipe the yolk mixture back into the egg white halves.
6. Garnish and serve
Sprinkle with paprika and any optional toppings. Chill slightly before serving for best flavor.