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Classic deviled eggs with creamy filling and paprika garnish on a white plate.

Classic Deviled Eggs

These creamy, tangy deviled eggs are perfect for gatherings, bringing joy to any occasion with their delicious filling and elegant presentation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs 6 large eggs Older eggs peel best.
  • 3 tablespoons full-fat mayonnaise Ensures creaminess.
  • 1 teaspoon Dijon mustard Adds tang.
  • 1 teaspoon apple cider vinegar or pickle juice For flavor.
  • 1 pinch salt Adjust to taste.
  • 1 pinch black pepper Freshly ground for flavor.
Optional Toppings
  • 1 teaspoon paprika For sprinkling on top.
  • 1 tablespoon chopped fresh chives Adds color and flavor.

Method
 

Preparation
  1. Place the eggs in a pot and cover them with water. Bring to a boil over medium heat.
  2. Once boiling, cover the pot and turn off the heat, letting the eggs sit for 12-15 minutes.
  3. Transfer eggs to an ice bath for at least 5 minutes to cool and make peeling easier.
  4. Gently crack the shells and peel the eggs under cold running water.
  5. Slice the eggs in half lengthwise and scoop out the yolks into a bowl.
Filling
  1. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy.
  2. Spoon or pipe the yolk mixture back into the egg whites.
Serving
  1. Sprinkle with paprika and garnish with chives.
  2. Arrange on a platter and serve chilled.

Notes

You can customize with spices like cumin or curry powder. Store in the fridge for up to 2 days but do not freeze as texture will change.