Classic Deviled Eggs

Description

These deviled eggs are a perfect blend of creamy, tangy, and savory. They’re easy to make and always a crowd pleaser at any gathering.

Ingredients

Eggs and Basics

• 6 large eggs (Preferably organic for better taste)

Filling Mix

• 3 tablespoons mayonnaise (Use full-fat for creaminess)
• 1 teaspoon Dijon mustard (Adds a touch of tanginess)
• 1 teaspoon white vinegar (Balances the richness)
• ¹⁄₄ teaspoon salt (Adjust to taste)
• ¹⁄₄ teaspoon black pepper (Freshly ground is best)

Garnish

• 1 teaspoon paprika (For color and a hint of smokiness)
• 1 tablespoon chives (Finely chopped for a fresh finish)

Instructions

Preparing the Eggs

1. Boil the EggsPlace eggs in a single layer in a saucepan and cover with water by about an inch. Bring to a rolling boil over medium heat.For perfectly hard-boiled eggs, once the water reaches a boil, turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes.
2. Cool and PeelTransfer the eggs to a bowl of ice water to stop cooking. Let them cool completely before peeling.Gently tap the eggs on a hard surface and roll to crack the shell all around for easier peeling.

Making the Filling

1. Halve and ScoopCut the peeled eggs in half lengthwise. Gently scoop out the yolks into a mixing bowl.Be careful not to tear the egg whites; they are delicate and can rip easily.
2. Mix the FillingMash the yolks with a fork and mix in mayonnaise, mustard, salt, and pepper until smooth and creamy.For an extra flavor kick, consider adding a dash of hot sauce or a sprinkle of smoked paprika.

Assembling the Deviled Eggs

1. Pipe or Spoon the FillingFill a piping bag or use a spoon to fill each egg white half with the yolk mixture.If you don’t have a piping bag, a plastic sandwich bag with the corner snipped off works perfectly.
2. Garnish and ServeSprinkle with paprika or garnish with fresh herbs like chives or dill before serving.For a festive touch, add toppings like crispy bacon bits or pickled jalapeño slices.