Classic Deviled Eggs Recipe

Ingredients

6 large eggs

3 tablespoons mayonnaise

1 teaspoon yellow mustard (or Dijon if you prefer a sharper flavor)

1 teaspoon white vinegar or lemon juice

1 tablespoon finely chopped pickles or sweet relish

1 tablespoon finely chopped green onions (optional but delicious)

Salt and pepper, to taste

Paprika, for garnish

Optional: a pinch of chili flakes or cayenne pepper for a spicy kick

Instructions

1. Boil the Eggs

Place the eggs in a single layer in a pot. Cover with cold water, about 1 inch above the eggs.

Bring the water 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.

2. Cool and Peel

Transfer the eggs to a bowl of ice water and cool for at least 5 minutes.

Gently crack and peel each egg.

3. Prepare the Filling

Slice each egg in half lengthwise.

Scoop out the yolks and place them in a small bowl.

Mash the yolks with a fork until smooth.

Add:

Mayonnaise

Mustard

Vinegar or lemon juice

Pickles or relish

Green onions (if using)

Salt and pepper

Mix until creamy and well-blended. Taste and adjust seasoning.

4. Fill the Egg Whites

Spoon or pipe the filling back into the hollow centers of the egg whites.

A piping bag with a star tip makes them look extra fancy, but a spoon works perfectly too.

5. Garnish and Serve

Sprinkle paprika over the top for classic flavor and color.

Add cayenne or chili flakes if you want some heat.

Serve immediately or refrigerate until ready to enjoy.