Classic Deviled Eggs
Classic deviled eggs with paprika are one of those simple appetizers that always disappear fast. They are creamy, tangy, and just a little nostalgic, which makes them perfect for holidays, potlucks, or any casual gathering.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Spoon or piping bag
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 0.125 teaspoon salt plus more to taste
- 0.125 teaspoon black pepper
- paprika for garnish
- garlic powder optional, a small pinch
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Drain the hot water and move the eggs to an ice bath or run them under cold water until they are cool enough to handle. Peel the shells carefully and pat the eggs dry.
- Slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, mustard, vinegar, salt, pepper, and garlic powder if using, until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. If you want a neater look, use a piping bag or a zip-top bag with the corner snipped off.
- Sprinkle the tops with paprika right before serving. Chill the eggs for a little while if you have time, so the filling firms up and the flavors settle in.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Best served cold.