Description
Classic Deviled Eggs are an easy and delicious appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture seasoned with mayonnaise, mustard, vinegar, and a touch of paprika. Perfect for parties, brunches, or a simple snack.
Ingredients
Eggs
- 6 eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
Garnish
- Smoked Spanish paprika, for garnish
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan and cover them with enough water so that there is 1 1/2 inches of water above the eggs. Heat on high until the water begins to boil. Once boiling, cover the pan, turn the heat to low, and cook the eggs for 1 minute.
- Let eggs rest: Remove the saucepan from heat but keep it covered. Let the eggs sit in the hot water for 14 minutes to finish cooking through residual heat.
- Cool and peel: After 14 minutes, rinse the eggs under cold running water continuously for 1 minute to cool them down. Crack the eggshells gently and peel them carefully under the cool running water to make removal easier. Pat dry with paper towels.
- Prepare the filling: Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them into a medium bowl. Place the egg whites on a serving platter.
- Mash and mix yolks: Mash the yolks with a fork until they form a fine crumble. Add the mayonnaise, white vinegar, yellow mustard, salt, and freshly ground black pepper. Mix everything well until the filling is creamy and smooth.
- Fill the egg whites: Use a spoon to evenly distribute heaping teaspoons of the yolk mixture into each egg white half.
- Garnish and serve: Sprinkle each filled egg half with smoked Spanish paprika. Serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling, use eggs that are at least a week old.
- Adjust the amount of mayonnaise and mustard to taste for creaminess and tanginess.
- Sprinkling paprika not only adds color but also enhances flavor.
- Refrigerate leftovers within two hours and consume within 3 days for best taste and safety.
- Use fresh eggs for best boiling results to avoid cracking during cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
