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Classic Deviled Eggs

Classic Deviled Eggs

Creamy, tangy classic deviled eggs with mayo, mustard and paprika. An easy appetizer for holidays and picnics.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pinch paprika for garnish
  • 1 tablespoon fresh chives chopped

Method
 

  1. Place the eggs in a pot, cover with cold water and bring to a boil. Cover, turn off the heat and let stand 12 minutes.
  2. Move the eggs to ice water for 10 minutes, then peel.
  3. Halve the eggs lengthwise and move the yolks to a bowl. Mash until smooth.
  4. Stir in the mayonnaise, mustard, vinegar, salt and pepper.
  5. Spoon or pipe the filling into the whites. Sprinkle with paprika and chives and chill until serving.

Notes

Do not leave deviled eggs out for more than 2 hours.