Deviled eggs are a classic party appetizer that never go out of style. With their creamy filling and elegant presentation, these simple deviled eggs are perfect for gatherings, brunches, or even as a quick snack.
Ingredients
Scale:
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper to taste
Paprika for garnish
Fresh herbs (such as chives or parsley), finely chopped for garnish
Optional: Sriracha or hot sauce for spicy deviled eggs
Instructions
Prepare the eggs: Place the eggs in a saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs to allow even cooking.
Boil the eggs: Bring the water to a rolling boil over high heat. Once it reaches a boil, cover the pan with a lid and remove it from heat. Let the eggs sit in the hot water for 12-15 minutes.
Cool the eggs: After the time has elapsed, carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 10 minutes.
Peel the eggs: Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel the eggs under cold running water.
Prepare the filling: Slice each egg in half lengthwise. Gently scoop out the yolks into a mixing bowl. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Use a fork to mash until smooth.
Fill the eggs: Spoon or pipe the creamy egg filling back into the egg whites, mounding it slightly for an attractive presentation.
Garnish: Sprinkle the filled eggs with paprika and freshly chopped herbs. For a spicy kick, drizzle a bit of Sriracha or hot sauce on top.
Serve: Arrange the deviled eggs on a platter and serve chilled or at room temperature.
