Deviled Eggs Recipe: Classic Appetizer Delight
Creamy, tangy deviled eggs with a zesty filling, ideal for appetizers or gatherings.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- ½ tsp hot sauce (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 tbsp fresh chives, chopped (optional)
- 1 tbsp pickle relish
Instructions
- Boil eggs for 10-12 minutes; cool in ice bath
- Peel, halve, and remove yolks
- Mash yolks with mayo, mustard, vinegar, hot sauce, salt, pepper, and relish
- Pipe or spoon filling into egg whites
- Garnish with paprika and chives
- Chill for 30 minutes; serve
Notes
- Use week-old eggs for easy peeling
- Pipe filling for a neat look
- Store in fridge for 2 days; don’t freeze
- Serve chilled with crackers