Deviled eggs

Here’s a classic Deviled Eggs recipe—creamy, tangy, and perfect for snacks, parties, or brunch.

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🥚 Classic Deviled Eggs

Serves: 6 (makes 12 halves)
Prep & cook time: ~20 minutes

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar or lemon juice

• Salt & black pepper to taste

• Paprika for garnish

• Optional: chopped chives or parsley

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Instructions

1. Boil eggs

   • Place eggs in a saucepan and cover with cold water.

   • Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 10–12 minutes.

   • Drain and place eggs in ice water for 5 minutes.

2. Peel and halve

   • Peel eggs carefully. Cut in half lengthwise and remove yolks to a small bowl.

3. Make filling

   • Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.

4. Fill eggs

   • Spoon or pipe yolk mixture back into egg whites.

5. Garnish & serve

   • Sprinkle with paprika and optional chopped herbs. Chill until serving.

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Tips & Variations

• Spicy: Add a dash of hot sauce or cayenne.

• Smoky: Use smoked paprika instead of regular paprika.

• Crunchy: Fold in finely chopped pickles, bacon, or onions.

• Herby: Add dill, parsley, or chives to the yolk filling.

• Fancy presentation: Pipe filling with a star tip for a professional look.

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If you want, I can give you 5 creative deviled egg variations—like avocado, buffalo chicken, or curry deviled eggs—for a fun twist.

Do you want me to do that?