Deviled Eggs Recipe

Hard Boil the Eggs

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12-14 minutes.

Cool the Eggs

After the eggs have finished cooking, transfer them to an ice bath or run them under cold water to cool for about 5-10 minutes. This will make peeling easier.

Peel the Eggs

Once cooled, carefully peel the eggs under running water to help remove the shells. Pat them dry with a paper towel.

Prepare the Filling

Slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.

Fill the Egg Whites

Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag or a plastic bag with a corner cut off for a neater filling.

Garnish and Serve

Sprinkle paprika over the filled eggs for garnish. Optionally, you can chop fresh chives or parsley and sprinkle on top. Serve immediately or refrigerate until ready to serve.