Easy Classic Deviled Eggs - Simple, Crowd-Pleasing Appetizer
Deviled eggs are one of those timeless snacks that always disappear fast. They’re creamy, tangy, and surprisingly easy to make with just a handful of ingredients. Whether you’re hosting a holiday gathering, prepping for a potluck, or just want a quick bite, this classic version never goes out of style.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise (use a good-quality mayo)
- 1 teaspoon Dijon mustard (yellow mustard works too)
- 1 teaspoon white vinegar (or apple cider vinegar)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish (smoked or sweet)
- Optional garnish: minced chives, dill, or a few thinly sliced pickles
Instructions
- Cook the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 12 minutes.
- Chill quickly. Transfer eggs to an ice bath and let them cool for at least 10 minutes. This helps stop the cooking and makes peeling easier.
- Peel the eggs. Gently tap the eggs all over to crack the shells, then peel under cool running water. Pat dry with a paper towel.
- Halve and scoop. Slice each egg lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Set the egg white halves on a platter.
- Make the filling. Mash the yolks with a fork until fine and crumbly. Stir in the mayonnaise, Dijon mustard, and vinegar. Mix until smooth and creamy. Season with salt and pepper to taste.
- Adjust texture. If the mixture seems too thick, add another 1/2 to 1 teaspoon of mayonnaise or a splash of vinegar for extra tang.
- Fill the whites. Spoon or pipe the filling into the egg white halves. A small spoon works great; a piping bag makes them look extra neat.
- Garnish. Dust lightly with paprika. Add chives, dill, or a tiny pickle slice if you like.
- Serve or chill. Serve right away, or cover and refrigerate for up to a few hours before serving for best flavor and texture.