Deviled Eggs Recipe
Classic deviled eggs topped with chives.
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Ingredients
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Eggs
Filling
Garnish
Method
Preparation of Eggs
- 1
Boil the Eggs
Place the 6 large eggs in a saucepan and cover with water, ensuring the eggs are submerged by at least an inch. Bring the water to a boil over medium-high heat.
- 2
- 3
Making the Filling
- 4
Peel the Eggs
Once the eggs are cool, gently tap them on a hard surface to crack the shell, and then peel under running water to make it easier.
- 5
Prepare the Yolks
Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
- 6
Mix the Filling
To the bowl with the yolks, add 4 tablespoons of mayonnaise, 1 tablespoon of yellow mustard, 1 teaspoon of white vinegar, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 teaspoon of paprika. Mash the mixture together until smooth and creamy.
Assembling the Deviled Eggs
- 7
Fill the Egg Whites
Using a spoon or pastry bag, fill each egg white half with the yolk mixture.
- 8
