Classic Deviled Eggs

Classic Deviled Eggs: A Timeless Recipe for Every Occasion

When it comes to appetizers that never go out of style, Classic Deviled Eggs are a clear winner. Simple yet sophisticated, these little bites are perfect for everything from family gatherings to elegant dinner parties. Not only are they incredibly easy to make, but they also pack a creamy, flavorful punch that keeps everyone coming back for seconds.

One of the reasons deviled eggs are so beloved is their versatility. Whether you’re preparing for a festive holiday, a casual potluck, or just a quiet dinner at home, this recipe fits the bill. Moreover, the ingredients are pantry staples, making it a quick and convenient choice when you need something impressive but low effort.

Of course, what makes this recipe stand out is its balance of flavors. The creamy filling, made with mayonnaise, Dijon mustard, and a hint of vinegar, is rich yet tangy, while a sprinkle of smoked paprika adds a touch of smoky depth. To top it all off, fresh chives bring a pop of color and a hint of freshness, ensuring every bite is a delight.

Even if you’ve never made deviled eggs before, don’t worry! This step-by-step recipe is foolproof and easy to follow. Plus, with a few helpful tips—like cooling your boiled eggs in an ice bath for easier peeling—you’ll achieve picture-perfect results every time.

So, why not elevate your next meal or gathering with this classic dish? Deviled eggs are more than just a side dish; they’re a tradition that connects generations and brings people together. From their timeless appeal to their satisfying taste, they’re sure to be a hit with your family and friends. Try them today, and watch them disappear in no time!

INGREDIENTS
6 lg eggs
⅓ cup mayonnaise
1 ½ tsp Dijon mustard
1 tsp white vinegar
¼ tsp salt
⅛ tsp black pepper
½ tsp smoked paprika (plus extra for garnish)
1 tbsp finely chopped chives (for garnish)

INSTRUCTIONS
1. Boil the eggs: Place eggs in a medium saucepan and cover with water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 min. This method ensures fully cooked but tender yolks.
2. Cool and peel: Transfer eggs to a bowl of ice water for at least 5 min. This cooling step makes peeling easier and preserves the whites’ smooth texture. Gently peel the eggs to avoid damaging them.
3. Prepare the filling: Slice eggs in half lengthwise and carefully remove yolks, placing them in a mixing bowl. Mash the yolks until fine and crumbly. Add mayonnaise, mustard, vinegar, salt, pepper, and smoked paprika. Mix until smooth and creamy. Adjust seasoning to taste.
4. Fill the egg whites: Using a piping bag with a star tip or a small spoon, fill each egg white half generously with the yolk mixture. Piping ensures a clean, elegant presentation.
5. Garnish and serve: Lightly dust the tops with additional smoked paprika and sprinkle chopped chives for a pop of flavor and color. Serve immediately or chill until ready to serve.

Helpful Tips to Perfect This Recipe

• Use Fresh but Not Too Fresh Eggs: For easier peeling, it’s best to use eggs that are about 7–10 days old. Very fresh eggs can be tricky to peel, so planning ahead ensures a smoother process when making deviled eggs.
• Let Eggs Rest in Hot Water: After turning off the heat, allow the eggs to sit in the hot water for exactly 12 minutes. This ensures perfectly cooked yolks with no grey ring and no undercooking.
• Taste and Adjust the Filling: Everyone’s flavor preferences differ, so after mixing the yolk filling, taste it before piping. Adjust the seasoning by adding a touch more Dijon mustard for tang, smoked paprika for depth, or salt to enhance the overall flavor.