Classic & Creamy Deviled Eggs

Deviled eggs are the perfect bite-sized appetizer—creamy, tangy, and irresistibly smooth. Whether you’re serving them at a party, holiday gathering, or just as a savory snack, they never last long. This simple recipe delivers restaurant-quality flavor without complicated ingredients or techniques.

The beauty of deviled eggs is in their balance. The rich yolks blend with velvety mayonnaise, zesty mustard, and a hint of vinegar to create a filling that’s both indulgent and refreshing. A sprinkle of paprika and fresh herbs adds the perfect finishing touch, making them as visually appealing as they are delicious.

This recipe keeps things simple while maximizing taste, and it’s incredibly versatile. Want extra heat? Add a dash of hot sauce. Prefer a tangier twist? Swap in Greek yogurt. With a little creativity, you can make these deviled eggs uniquely your own while keeping their classic, crowd-pleasing appeal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 25 minutes
• Servings: 12 deviled eggs (6 whole eggs)

Ingredients

For the Eggs

• 6 large eggs
• Ice water (for cooling after boiling)

For the Filling

• ¼ cup mayonnaise (for ultra-creaminess)
• 1 teaspoon Dijon mustard (adds a slight tang)
• 1 teaspoon white vinegar (for a little zing)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder (optional but adds depth)

For Garnish

• Paprika (for that classic touch)
• Chopped fresh chives or parsley (optional)

How to Make Deviled Eggs

1. Boil the Eggs
   • Place eggs in a single layer in a saucepan and cover with cold water, ensuring the water level is at least an inch above the eggs.
   • Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit undisturbed for 12 minutes.
2. Cool and Peel the Eggs
   • Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. This stops the cooking process and makes peeling easier.
   • Gently tap each egg on a hard surface, rolling it lightly to crack the shell. Peel under running water to help remove stubborn bits of shell.
3. Prepare the Filling
   • Slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
   • Mash the yolks thoroughly with a fork until no large lumps remain.
   • Add the mayonnaise, mustard, vinegar, salt, pepper, and garlic powder. Stir vigorously until the mixture is smooth and creamy. For an extra silky texture, use a hand mixer or press the yolks through a fine-mesh sieve before mixing.
4. Fill the Egg Whites
   • Spoon or pipe the filling back into the hollowed-out egg whites. For a polished look, use a piping bag with a star tip.
   • Arrange the filled eggs on a serving platter, making sure they sit flat.
5. Garnish and Serve
   • Lightly sprinkle paprika over the tops for a pop of color and subtle smoky flavor.
   • Add a few finely chopped chives or parsley for a fresh finish.
   • Serve immediately, or refrigerate for up to 24 hours before serving.

Tips & Tricks

• For extra smooth filling, blend the yolk mixture with a hand mixer or food processor.
• Make ahead: Store the filling and egg whites separately, then assemble just before serving.
• Want a little heat? Add a pinch of cayenne or a few dashes of hot sauce.
• Need a mayo alternative? Greek yogurt or mashed avocado can be used for a tangier or healthier twist.

Why You’ll Love This Recipe

• Simple and Quick: Minimal effort, maximum flavor.
• Classic Flavor: The perfect balance of creamy, tangy, and savory.
• Customizable: Easily adapted to fit different tastes and dietary preferences.

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