Classic deviled eggs recipe
Classic deviled eggs are creamy, tangy, and irresistibly delicious! Made with a simple yolk mixture of mayo, mustard, and spices, they’re the perfect party or snack-time treat.
Equipment
- Cooking pot
- Piping bag
Ingredients
- 8 Eggs
- 4 tbsp Mayonnaise
- 2 tsp Dijon mustard
- 1 tsp Vinegar or lemon juice
- To taste Salt and pepper
- Paprika powder For garnish
- Chives, bacon bit, pickled jalapenos optional toppings
Instructions
The Perfect Boil (No Gray Yolks Here!)
- Pop your eggs in a saucepan, cover them with water, and bring it to a boil.8 Eggs
- Once the water’s bubbling away, lower the heat to a simmer and cook for 10 minutes. Pro tip: Set a timer! Overcooked eggs are a no-no.
Cool Down, Eggy Style
- Transfer the eggs into an ice bath. The cold shock makes peeling a breeze (and saves you from that dreaded shell battle).
Slice and Scoop (Egg Surgery)
- Carefully cut the eggs in half lengthwise and scoop out those golden yolks like a pro. Arrange the whites on a plate—they’re about to get fancy.
Whip Up the Filling (Yolk Magic!)
- Mash the yolks with a fork until they’re nice and crumbly.4 tbsp Mayonnaise, 2 tsp Dijon mustard, 1 tsp Vinegar or lemon juice, To taste Salt and pepper
- Stir in the mayo, mustard, vinegar or lemon juice, and a pinch of salt and pepper. Mix until smooth and creamy—no lumps allowed!
Fill 'Em Up (Fancy or Freehand)
- Use a spoon for a rustic vibe or a piping bag if you’re feeling fancy. Either way, make sure those whites are loaded with the creamy goodness.
- Dust the tops with paprika for that classic look and a hint of smoky flavor. Voilà!Paprika powder
Notes
- Peeling Hack: Use slightly older eggs—they peel like a dream!
- Make It Ahead: You can prep the filling a day early. Just assemble before serving to keep it fresh.
- Add Your Twist: Want to jazz it up? Toss in some chopped chives, crispy bacon bits, or a dash of hot sauce.
Nutrition
Serving: 2eggs | Calories: 156kcal | Carbohydrates: 2g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 160mg | Sodium: 130mg | Calcium: 40mg | Iron: 1mg