Best Classic Deviled Eggs Recipe: Easy and Delicious

Serving Size: This recipe makes 12 deviled egg halves.

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh chives or parsley, chopped (optional, for garnish)

Instructions:

1. Hard-Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove from heat, and let stand for 12 minutes.
2. Cool and Peel: Transfer the eggs to a bowl of ice water and let them cool for a few minutes. Gently tap each egg on a hard surface to crack the shell, then peel under cold running water. Pat dry with paper towels.
3. Slice and Prepare: Cut each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
4. Make the Filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks. Mix until well combined and creamy.
5. Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg white halves, dividing evenly.
6. Garnish and Serve: Sprinkle deviled eggs with paprika and chopped chives or parsley for garnish.

Tips:

• For a smoother filling, use a hand mixer or food processor to blend the yolks with the other ingredients.
• Customize with additional flavors such as minced pickles, hot sauce, or bacon bits.
• Store leftover deviled eggs covered in the refrigerator for up to 2 days.

Variations:

• Bacon and Cheddar: Add crispy bacon bits and shredded cheddar cheese to the yolk mixture.
• Spicy Sriracha: Mix in sriracha sauce or diced jalapeños for a spicy kick.

These classic deviled eggs are a timeless appetizer that’s perfect for parties, picnics, or any gathering. They’re easy to make ahead and always a crowd favorite. Enjoy!

The Grill Daddy Team

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