Classic Deviled Eggs
Creamy, tangy deviled eggs with mustard, a little vinegar, and paprika on top.
Steps
- 1
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
- 2
As soon as the water boils, cover the pan, turn off the heat, and let the eggs sit for 10 to 12 minutes.
- 3
Transfer the eggs to a bowl of ice water and cool completely before peeling.
- 4
Slice the peeled eggs in half lengthwise and carefully remove the yolks into a bowl.
- 5
Mash the yolks with the mayonnaise, mustard, vinegar, salt, and black pepper until smooth. Stir in relish or chopped pickles if using.
- 6
Spoon or pipe the filling back into the egg whites.
- 7
Dust lightly with paprika and chill until ready to serve.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Top each egg with a tiny sprig of dill or chives for a cleaner finish.
- Swap the yellow mustard for Dijon if you want a sharper, more grown-up bite.
- Add a few drops of hot sauce or a pinch of cayenne to the filling for heat.
- Use pickle brine instead of vinegar for a more picnic-style tang.