deviled eggs

Deviled eggs are a classic appetizer that’s easy to make and always a crowd-pleaser. Here’s a simple recipe for creamy, flavorful deviled eggs:

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard (or yellow mustard)
• 1 teaspoon white vinegar (or lemon juice)
• Salt and pepper (to taste)
• Paprika (for garnish)
• Optional: chopped fresh herbs (like chives or parsley), relish, or hot sauce for extra flavor

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 pan, remove it from heat, and let the eggs sit for about 10-12 minutes.
2. Cool the Eggs:
   • After the time is up, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. This makes them easier to peel.
3. Peel the Eggs:
   • Gently tap the eggs on the counter to crack the shell, then peel them under running water for easier removal.
4. Prepare the Filling:
   • Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg whites aside.
   • Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth. Adjust the seasoning to taste.
5. Fill the Egg Whites:
   • Spoon or pipe the yolk mixture back into the hollows of the egg whites.
6. Garnish and Serve:
   • Sprinkle with paprika for garnish and add any optional toppings like fresh herbs or a dash of hot sauce. Serve immediately or refrigerate until ready to serve.

Tips:

• For a twist, try adding ingredients like bacon bits, avocado, or Sriracha to the yolk mixture.
• You can make the filling ahead of time and store it in the refrigerator until you’re ready to fill the eggs.

Enjoy your delicious deviled eggs!