Classic Deviled Eggs Recipe

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• 1/2 teaspoon garlic powder (optional)
• Salt and pepper to taste
• Paprika, for garnish
• Fresh parsley or chives, chopped (optional, for garnish)

Instructions:

1. Boil the Eggs:
   • Place the eggs in a saucepan and cover them with cold water.
   • Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
   • Drain and transfer the eggs to an ice water bath to cool. Peel the eggs once they are cool enough to handle.
2. Prepare the Egg Filling:
   • Slice the peeled eggs in half lengthwise and carefully remove the yolks into a bowl.
   • Mash the yolks with a fork until crumbly.
   • Mix in the mayonnaise, Dijon mustard, vinegar or lemon juice, garlic powder (if using), salt, and pepper. Stir until smooth and creamy. Adjust seasonings to taste.
3. Fill the Egg Whites:
   • Spoon or pipe the yolk mixture back into the egg white halves. Use a piping bag with a decorative tip for a fancy presentation.
4. Garnish:
   • Lightly sprinkle paprika over the eggs for a touch of color.
   • Garnish with chopped parsley or chives, if desired.
5. Chill and Serve:
   • Refrigerate the deviled eggs for at least 15 minutes to allow the flavors to meld.
   • Serve chilled.

Enjoy your deviled eggs! Let me know if you’d like alternative variations, such as spicy or avocado-based options.