Classic Deviled Eggs Recipe
Equipment
- Saucepan or Pot To boil the eggs.
- Slotted Spoon For removing the eggs from boiling water.
- Mixing Bowl (Large) For an ice water bath to cool the eggs quickly.
- Medium Mixing Bowl For mixing the egg yolk filling.
- Sharp Knife To cut the boiled eggs in half.
- Spoon or Fork To scoop out the yolks and mash them
- Piping Bag or Spoon To neatly fill the egg whites with the yolk mixture.
- Measuring Spoons For precise measurements of ingredients.
- Cutting Board To keep your workspace clean and organized
- Serving Platter or Egg Tray To serve and present the deviled eggs.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley or chives for garnish (optional)
Instructions
Boil the Eggs
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium heat.
- Once boiling, remove the saucepan from heat, cover it, and let the eggs sit for 12 minutes.
Cool and Peel
- Transfer the eggs to a bowl of ice water and let them cool for 5-10 minutes.
- Gently crack the shell and peel the eggs under running water for easier removal.
Prepare the Filling
- Slice each egg in half lengthwise.
- Carefully scoop out the yolks and place them in a bowl.
- Mash the yolks with a fork until smooth.
Mix the Filling
- Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks.
- Stir until the mixture is creamy and well combined.
Fill the Egg Whites
- Spoon or pipe the filling back into the hollowed egg whites. A piping bag or zip-top bag with the corner snipped off works well for a polished look.
Garnish and Serve
- Sprinkle paprika over the filled eggs for a touch of color.
- Add chopped parsley or chives for extra freshness.
- Arrange on a serving platter and enjoy!