Classic Deviled EggsCreamy, tangy, and sprinkled with smoky paprika, these Classic Deviled Eggs are a timeless appetizer that’s always the first to disappear at picnics, holidays, potlucks, and family gatherings. With just a handful of simple ingredients, they’re easy to make and packed with rich, comforting flavor. Serve them chilled for the perfect bite-sized snack or party favorite!🛒 Ingredients6 large eggs3 tablespoons mayonnaise1 teaspoon yellow mustard1 teaspoon white vinegar (or lemon juice)¼ teaspoon garlic powder (optional)Salt and black pepper, to tastePaprika, for garnishFresh chopped chives or parsley (optional)👩🍳 InstructionsPlace the eggs in a saucepan and cover them with cold water by about 1 inch.Bring the water to a boil, then remove the pan from the heat, cover, and let the eggs sit for 10–12 minutes.Transfer the eggs to an ice bath and let them cool completely before peeling.Slice each egg in half lengthwise and carefully remove the yolks.Place the yolks in a bowl and mash them with a fork until smooth.Add the mayonnaise, mustard, vinegar, garlic powder (if using), salt, and pepper. Mix until creamy.Spoon or pipe the filling back into the egg whites.Sprinkle generously with paprika and garnish with chopped chives or parsley if desired.Refrigerate for at least 20–30 minutes before serving for the best flavor.💡 TipsUse eggs that are a few days old—they’re easier to peel.Pipe the filling with a piping bag or zip-top bag for a beautiful presentation.Add a dash of hot sauce, pickle relish, or crispy bacon bits for extra flavor.Store leftovers in the refrigerator for up to 2 days.Prep Time: 15 minutesCook Time: 12 minutesChill Time: 30 minutesTotal Time: 57 minutesServings: 12 deviled egg halves
Classic Deviled Eggs
