Classic Deviled Egg Recipe: Creamy, Tangy Bites (Print Version)

Whip up a Classic Deviled Egg Recipe that’s creamy, tangy, and always a hit. This simple appetizer brings back memories and is perfect for any gathering.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 12 Halves (6 Servings)
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check mayo)

# Ingredients:

→ Base Ingredients

01 - 6 large eggs
02 - 1/4 cup mayonnaise

→ Flavor Boosters

03 - 1 tbsp Dijon mustard
04 - 1 tsp white vinegar

→ Seasonings & Finishing Touches

05 - 1/4 tsp salt (or to taste)
06 - 1/8 tsp black pepper (or to taste)
07 - Paprika, for garnish
08 - Fresh chives, finely chopped (optional, for garnish)

# Instructions:

01 - First up, get those eggs boiled. Place your eggs carefully in a single layer in a saucepan, then cover them with cold water by about an inch. Bring it to a rolling boil, then immediately turn off the heat, cover the pot, and let them sit for 10-12 minutes. This is where I always remind myself not to rush. Then, plunge them into an ice bath for at least 5 minutes. This stops the cooking and makes peeling so much easier, honestly! I swear by this method to avoid those ugly green rings around the yolk.
02 - Once chilled, gently tap and peel your eggs under cool running water. This helps to get those shells off without tearing up the whites. I can’t tell you how many times I’ve gotten impatient and ended up with raggedy eggs – a real oops moment! Carefully slice each egg in half lengthwise. You want to keep those whites intact, so a sharp knife is your friend here. Gently scoop out the bright yellow yolks into a medium-sized bowl, leaving the whites ready for their delicious filling.
03 - Now for the fun part! Mash those yolks with a fork until they’re mostly smooth. You want a creamy texture, but a few tiny lumps are totally fine; it adds character, right? Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. This is where the magic happens, where it starts to smell like a proper Classic Deviled Egg Recipe. Mix everything together until it’s wonderfully creamy and completely combined. Don't be afraid to really get in there with your fork!
04 - This step is crucial, friends! Take a small spoonful of your filling and taste it. Does it need more salt? A little more tang from the mustard or vinegar? Maybe a dash more pepper? Adjust the seasonings to your liking. I find I often add a bit more Dijon than the recipe calls for because I love that extra zing. This is your Classic Deviled Egg Recipe, so make it perfect for your palate!
05 - You have a couple of options here. For a rustic, homestyle look (which is usually my vibe when the kitchen is chaotic), simply spoon the creamy yolk mixture back into the hollows of the egg whites. If you're feeling fancy, or want to impress, scoop the mixture into a piping bag fitted with a star tip and pipe it in. Honestly, either way works, and they taste just as good! Don't stress about perfection; it’s all about the flavor.
06 - Once all your egg whites are filled, it’s time for the finishing touch. Sprinkle a little smoked paprika over each deviled egg for that classic look and a hint of smoky flavor. If you're using chives, snip a few tiny pieces over the top. Now, pop them in the fridge for at least 30 minutes to chill. This lets the flavors meld and honestly, a cold deviled egg is the only way to go. They'll look and smell absolutely inviting, ready for snacking!

# Notes:

01 - Getting those eggs into an ice bath immediately after cooking is a game-changer for easy peeling; I learned this the hard way!
02 - Don't overmix your yolk filling; if you beat it too much, it can become too thin and lose its creamy texture.
03 - Always taste and adjust your seasonings; what's perfect for me might need a little tweak for you!
04 - Serve chilled for the best flavor and texture, it makes all the difference.

# Equipment Needed:

01 - Saucepan
02 - large bowl
03 - fork
04 - sharp knife
05 - serving platter
06 - piping bag (optional)

# Nutrition (Per Serving):

Calories: 100
Total Fat: 8g
Total Carbohydrate: 1g
Protein: 5g

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