Description
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy mixture of yolks, mayo, Dijon mustard, and vinegar, seasoned with cayenne and smoked paprika for a touch of spice and smokiness. Perfectly creamy and tangy, they make a great party snack or side dish.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 pinch cayenne pepper or dash of hot sauce (optional, to taste)
- 1/4 teaspoon salt
- Pepper to taste
For Garnish
- Smoked paprika (to taste)
- Chopped chives (to taste)
Instructions
- Hard Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil and let it continue boiling for 10 minutes. Drain the hot water and immediately run cold water over the eggs for about a minute. Then refill the pan with cold water and let the eggs sit for at least 5-10 minutes until completely cooled.
- Peel the Eggs: Gently peel the eggs, ideally under running water to ease shell removal by sliding your thumb under the membrane to make the shell come off smoothly.
- Prepare the Yolks: Slice the eggs lengthwise in half. Carefully remove the yolks with a small spoon and place them in a medium bowl.
- Make the Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, cayenne pepper or hot sauce (if using), salt, and pepper. Mix thoroughly until the mixture is smooth. You can use a food processor for an extra smooth texture if desired.
- Taste and Adjust: Taste the yolk filling and adjust seasoning to preference by adding more salt, mustard, or mayo if needed for desired creaminess.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and Serve: Sprinkle each deviled egg half with smoked paprika and chopped chives. Add extra salt and pepper if needed before serving.
Notes
- This recipe makes 12 deviled egg halves; it doubles easily by doubling all ingredients.
- Classic deviled eggs but variations and tips can be found in the original blog post.
- Make ahead and storage tips are available in the referenced blog post for convenience.
- For best peeling results, peel eggs under running water and be gentle to avoid tearing whites.
