Classic Deviled Eggs
Classic creamy deviled eggs are one of those simple platters that always disappear fast. The filling is smooth, tangy, and lightly seasoned, with a familiar comfort that works for holidays, potlucks, and easy gatherings.
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tbsp plain Greek yogurt optional for extra creaminess
- 0.125 tsp salt plus more to taste
- 0.125 tsp black pepper
- paprika pinch for garnish
- chopped chives or parsley optional garnish
Instructions
- Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a small bowl, then arrange the egg whites on a serving platter.
- Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, yogurt if using, salt, and pepper, then stir until the mixture is smooth and creamy.
- Spoon the yolk mixture into the egg white halves, or use a piping bag for a neater presentation. Divide the filling evenly so each egg looks full and inviting.
- Sprinkle the tops with paprika and add chopped chives or parsley if you like. Chill the platter briefly before serving so the filling firms up a little.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. If possible, keep the filling and egg whites separate until closer to serving for the freshest texture. These eggs are best served cold, so there is no reheating needed. If the filling seems a little firm after chilling, let it sit at room temperature for 10 minutes before serving.