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A plate of delicious deviled eggs garnished with paprika and herbs

Classic Deviled Eggs

Bright, tangy, and impossibly creamy, these classic deviled eggs are an appetizer that always disappears first. Perfect for potlucks, holiday spreads, or a simple snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh large eggs are essential for creating the filling.
  • 3 tablespoons mayonnaise Use full-fat mayonnaise for a rich flavor.
  • 1 teaspoon yellow mustard For a sharp note; Dijon can be used for a more complex flavor.
  • 1/4 teaspoon paprika Adds color and subtle earthiness.
  • 1/8 teaspoon salt To taste; adjust as needed.
  • 1/8 teaspoon black pepper To taste; adjust as needed.
Optional Toppings
  • to taste chives For garnish.
  • to taste extra paprika For garnish.
  • to taste parsley For garnish.

Method
 

Preparation
  1. Prepare the eggs by placing them in a single layer in a saucepan and covering with cold water. Bring to a boil over medium-high heat, then reduce and simmer for 10 minutes.
  2. Cool the eggs by draining hot water and running cold water over them immediately, then transfer to a bowl of ice water for at least 5 minutes.
  3. Peel and cut the eggs lengthwise, removing the yolks carefully.
Filling
  1. Mash the yolks until smooth.
  2. Mix yolks with mayonnaise, mustard, paprika, salt, and pepper.
  3. Fill the egg whites with the yolk mixture.
  4. Decorate with optional toppings.
Serving
  1. Serve immediately or refrigerate until ready to serve.

Notes

Use older eggs for easier peeling. Keep filling chilled until assembly to maintain texture.