Step 1: Boil the Eggs
- Place the eggs in a saucepan and cover with cold water by about an inch.
- Bring the water to a gentle boil, then turn off the heat and cover the pot with a lid.
- Let the eggs sit in the hot water for 10-12 minutes.
- Drain the eggs and place them in a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.
Step 2: Prepare the Egg Yolks
- Once the eggs are cool, peel them and slice each egg in half lengthwise.
- Gently remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.
Step 3: Make the Filling
- Use a fork to mash the yolks until they’re crumbly.
- Add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy, adjusting seasonings to taste.
Step 4: Fill the Egg Whites
- Spoon or pipe the yolk mixture back into the egg white halves. For a decorative touch, use a piping bag with a star tip.
- Sprinkle each deviled egg with a dash of paprika and garnish with finely chopped chives or parsley.
Tips for the Perfect Deviled Eggs
- Use Fresh Eggs: Fresh eggs are harder to peel, so it’s best to use eggs that are about a week old.
- Customize the Filling: Add a pinch of cayenne or a dash of hot sauce for heat, or a touch of garlic powder for extra flavor.
- Chill Before Serving: Deviled eggs taste best when slightly chilled, so refrigerate for 15–30 minutes before serving.
Conclusion
These classic deviled eggs are creamy, tangy, and simply delicious! They’re the perfect quick appetizer that’s always a hit at parties, barbecues, or holiday meals. Simple yet satisfying, they’re sure to disappear fast from any platter!