Classic Deviled Eggs
Classic deviled eggs are one of those simple appetizers that always disappear fast. They are creamy, tangy, and just a little nostalgic, which makes them perfect for potlucks, holidays, or an easy snack tray at home.
Equipment
- 1 Saucepan
- 1 medium bowl
- 1 Spoon or piping bag
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon pickle relish optional
- 1 teaspoon lemon juice or white vinegar
- salt to taste
- black pepper to taste
- smoked paprika for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then lower the heat and simmer until the eggs are cooked through. Transfer them to an ice bath so they cool quickly and peel more easily.
- Once the eggs are cool, peel them carefully and slice each one in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with mayonnaise, mustard, pickle relish if using, lemon juice or vinegar, salt, and pepper. Stir until the filling is smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the filling back into the egg whites. If you are using a spoon, keep the look rustic and simple. If you are piping, the eggs will have a more polished finish.
- Finish with a light sprinkle of smoked paprika. Serve chilled, and enjoy them soon after assembling for the best texture.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best presentation, cover them lightly so the filling does not dry out. These are best served cold, so reheating is not needed.