Here’s a classic, creamy, and perfectly seasoned Deviled Eggs recipe — a crowd-pleasing appetizer that’s simple yet delicious! 🥚✨
🥚 Classic Deviled Eggs
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard (or Dijon, for a tangy twist)
- ½ tsp white vinegar or lemon juice (optional, for brightness)
- Salt & pepper, to taste
- Paprika, for garnish
- Optional: chopped chives, dill, or crisp bacon bits
Instructions
- Boil the eggs
- Place eggs in a saucepan and cover with cold water (about 1 inch above).
- Bring to a boil over medium heat, then turn off the heat, cover, and let sit 10–12 minutes.
- Transfer to an ice bath and cool completely before peeling.
- Prepare the filling
- Slice eggs in half lengthwise and remove the yolks.
- Place yolks in a bowl and mash until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper; mix until creamy.
- Fill the eggs
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and add optional toppings if desired.
- Chill and serve
- Refrigerate for at least 30 minutes before serving for the best flavor.
💡 Variations
- 🥓 Bacon & Chive: Add crumbled bacon and chopped chives to the filling.
- 🥑 Avocado Deviled Eggs: Replace half the mayo with mashed avocado + lime juice.
- 🌶️ Spicy Version: Add a few dashes of hot sauce or a pinch of cayenne pepper.
- 🐟 Smoked Salmon: Mix in flaked smoked salmon and a hint of dill.
