Creamy, tangy, and topped with a little sprinkle of paprika, these classic deviled eggs are always a hit at family gatherings, holiday dinners, and summer potlucks! They’re easy to make and disappear fast. ❤️
Ingredients:
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- Paprika, for garnish
- Fresh chives, finely chopped (optional)
Instructions:
- Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.
- Transfer the eggs to an ice bath and let cool completely. Peel carefully.
- Slice each egg in half lengthwise and gently remove the yolks.
- Place the yolks in a bowl and mash until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy.
- Spoon or pipe the filling into the egg white halves.
- Sprinkle with paprika and fresh chives, if desired.
- Refrigerate until ready to serve.
Tip: For extra-creamy deviled eggs, mash the yolks thoroughly before adding the other ingredients. A little pickle relish can also add a delicious sweet-and-tangy twist!