Deviled Eggs
Delicious and creamy deviled eggs that are easy to prepare, perfect for any gathering, and customizable with various flavors.
Ingredients
Main Ingredients
- 12 large eggs 12 large eggs, hard-boiled and peeled
- 1/2 cup 1/2 cup mayonnaise for creaminess
- 2 teaspoons 2 teaspoons Dijon mustard for a gentle bite
- 1-2 teaspoons 1 to 2 teaspoons white vinegar or lemon juice for brightness
- 1/4 teaspoon 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon 1/8 teaspoon black pepper
- 1 pinch Pinch of cayenne or hot sauce, optional for a little heat
- Paprika, for finishing
- Chives, dill, or parsley, optional for fresh flavor
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Instructions
Boiling the Eggs
- Place the eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring the pot to a gentle boil over medium high heat, then cover, turn off the heat, and let the eggs sit for 11 to 12 minutes.
- Transfer the eggs to an ice bath and chill for at least 10 minutes.
- Gently crack the shells and peel the eggs under a thin stream of water.
Mixing the Filling
- Slice the eggs lengthwise and pop the yolks into a bowl. Mash the yolks until smooth.
- Add mayo, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix until creamy.
- Taste and adjust for salt and tang. Add water or more mayo if the mixture is too stiff.
Filling the Eggs
- Spoon the filling back into the egg whites or use a zip-top bag to pipe it in.
- Dust with paprika and optional garnishes like chopped chives or dill.
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Note
These deviled eggs can be made in advance and stored separately to keep them fresh. Leftovers can be stored in the fridge for 2 to 3 days.