Description
Classic deviled eggs made with creamy mayonnaise, tangy Dijon mustard, and a touch of smoked paprika and chives for garnish. These easy-to-make appetizers are perfect for parties and gatherings, offering a smooth, flavorful filling inside perfectly hard-boiled egg whites.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 pinch cayenne pepper or dash of hot sauce (optional, to taste)
- 1/4 teaspoon salt
- Black pepper (to taste)
Garnish
- Smoked paprika (to taste)
- Chopped chives (to taste)
Instructions
- Hard Boil the Eggs: Place the eggs in a saucepan and cover with enough water to submerge them. Bring the water to a boil, then boil the eggs for exactly 10 minutes. Drain the hot water and run cold water over the eggs for a minute. Refill the pan with cold water and allow the eggs to cool for 5 to 10 minutes. Peel the eggs, preferably under running water to make shell removal easier.
- Prepare the Yolks: Slice the peeled eggs in half lengthwise. Carefully scoop out the yolks with a small spoon and place them into a medium mixing bowl.
- Make the Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, cayenne pepper or hot sauce (if using), salt, and black pepper. Mix thoroughly until the mixture is smooth. For an ultra-smooth texture, pulse the mixture in a food processor. Taste and adjust seasoning or mayonnaise quantity as needed for creaminess.
- Assemble the Deviled Eggs: Using a spoon, fill each egg white half with the yolk mixture. Sprinkle the tops with smoked paprika and chopped chives. Add extra salt and pepper if desired before serving.
Notes
- Peeling eggs under running water helps remove the shells more easily.
- Adjust the amount of mayonnaise for desired filling texture.
- Optional cayenne or hot sauce adds a subtle heat but can be omitted for milder flavor.
- Deviled eggs can be made a few hours in advance and refrigerated; garnish just before serving to keep fresh appearance.
