🥚 Deviled Eggs (Classic & Creamy)
A timeless appetizer — smooth, tangy filling with a sprinkle of paprika on top.
🛒 Ingredients (Makes 12 halves)
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6 large eggs
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3 tbsp mayonnaise
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1 tsp yellow mustard (or Dijon)
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1 tsp white vinegar or pickle juice
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Salt & black pepper to taste
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Paprika (for garnish)
Optional: chopped chives, relish, crispy bacon
👩🍳 Step-by-Step
1️⃣ Hard-Boil the Eggs
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Place eggs in a pot and cover with water.
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Bring to a boil, then turn off heat and cover 10–12 minutes.
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Transfer to ice water for 5 minutes. Peel.
2️⃣ Make the Filling
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Slice eggs in half lengthwise.
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Remove yolks and place in a bowl.
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Mash yolks until fine and smooth.
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Mix in mayo, mustard, vinegar, salt, and pepper.
👉 Texture should be creamy, not dry. Add a little more mayo if needed.
3️⃣ Fill & Garnish
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Spoon or pipe filling back into egg whites.
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Sprinkle with paprika.
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Chill at least 30 minutes before serving.
🔥 Flavor Variations
Spicy: Add hot sauce or a pinch of cayenne.
Sweet & Tangy: Mix in a little relish.
Smoky: Add smoked paprika + crumbled bacon.
Avocado: Replace half the mayo with mashed avocado.
Everything Bagel: Top with seasoning blend.
💡 Pro Tips
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For ultra-smooth filling, push yolks through a fine sieve.
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Add a splash of pickle juice for extra tang.
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Use a piping bag for a fancy look.
If you’d like, I can give you:
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A Southern-style version
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A loaded seafood deviled egg version
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A keto/high-protein version
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Or party platter presentation ideas 🥚✨