Classic Deviled Eggs

Classic Deviled Eggs

Ingredients

6 large eggs

3 tablespoons mayonnaise

1 teaspoon yellow mustard

1 teaspoon white vinegar or pickle juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and black pepper, to taste

Paprika, for garnish

Chopped chives or parsley (optional)

Instructions

Place the eggs in a saucepan and cover with cold water.

Bring to a boil, then cover, remove from the heat, and let stand for 10–12 minutes.

Transfer the eggs to an ice bath and let cool completely.

Peel the eggs and slice them in half lengthwise.

Remove the yolks and place them in a bowl.

Mash the yolks with the mayonnaise, mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Spoon or pipe the filling back into the egg whites.

Sprinkle with paprika and garnish with chopped chives or parsley if desired.

Chill for at least 30 minutes before serving.

Prep Time

Prep: 15 minutes

Cook: 12 minutes

Chill: 30 minutes

Total: 57 minutes

Yield: 12 deviled egg halves (6 servings)

Optional Add-Ins

Crumbled crispy bacon

Sweet pickle relish

Dill relish

Hot sauce or cayenne pepper

Finely chopped jalapeños

Shredded cheddar cheese

These creamy, tangy deviled eggs are a classic appetizer that’s perfect for holidays, picnics, potlucks, and family gatherings.