Deviled Eggs
Bright, creamy, and impossibly simple, these deviled eggs are an elegant appetizer that combines smooth mayonnaise, tangy Dijon, and a touch of vinegar for flavor balance.
Ingredients
Main Ingredients
- 6 large Eggs Choose fresh but not ultra-fresh large eggs for easiest peeling.
- 1/4 cup Mayonnaise Use a good-quality, full-fat mayo for richness.
- 1 teaspoon Dijon mustard Adds bright, savory depth without heat.
- 1 teaspoon White vinegar or lemon juice Acid sharpens flavor and prevents richness.
- to taste Salt Season to taste.
- to taste Black pepper Season to taste.
- Paprika For garnish.
- Chopped chives or parsley Optional garnish for flavor and presentation.
Instructions
Preparation
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium heat, then turn off the heat and cover the pot. Let the eggs sit for 10–12 minutes to finish cooking.
- Transfer the eggs to an ice water bath for 5–10 minutes to stop cooking and make peeling easier.
- Peel the eggs under cool running water, starting at the wider end.
- Slice each egg lengthwise and carefully lift the yolks into a mixing bowl.
Making the Filling
- Mash the yolks until smooth, then stir in the mayonnaise, Dijon mustard, and vinegar or lemon juice. Season with salt and pepper to taste.
- Transfer the yolk mixture to a piping bag or zip-top bag and pipe into each egg white half.
Garnishing and Serving
- Dust each egg with paprika and garnish with chives or parsley if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
These deviled eggs are easy to make ahead. Store in an airtight container for up to 3 days. Don't freeze assembled deviled eggs as the texture will degrade.