Here is a classic, crowd‑pleasing deviled eggs recipe: creamy, tangy, and easy to customize.
Ingredients
For 12 deviled egg halves (6 whole eggs):
- 6 large eggs, hard-boiled and cooled
- 3–4 tablespoons mayonnaise (start with 3, add more to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider or white vinegar (or pickle relish/brine for extra tang)
- Salt and black pepper, to taste
- Paprika, for sprinkling on top
Optional mix‑ins (choose 1–2):
- 1–2 tablespoons finely chopped dill pickles or sweet relish
- A dash of hot sauce or cayenne for heat
- 1–2 tablespoons finely chopped chives, dill, or parsley
- Crumbled bacon for garnish
Directions
- Hard‑boil the eggs
- Place eggs in a saucepan, cover with cold water, bring to a boil, then cover, remove from heat, and let sit 10–12 minutes; transfer to an ice bath until cool.
- Prep the eggs
- Peel the eggs carefully and slice each egg in half lengthwise.
* Gently pop out the yolks into a bowl and place the whites on a serving plate.
- Make the filling
- Mash yolks with a fork until fine and sandy.
* Stir in mayonnaise, Dijon, vinegar (or pickle brine), salt, and pepper until very smooth and creamy; adjust mayo, mustard, and seasoning to taste.
* Fold in any optional mix‑ins like relish, herbs, or a dash of hot sauce.
- Fill the egg whites
- Spoon or pipe the yolk mixture back into the egg white “cups,” mounding it slightly.
* Sprinkle lightly with paprika and add bacon or herbs on top if using.
- Chill and serve
- Cover and refrigerate at least 30 minutes (up to 2 days) so flavors meld before serving.
Quick tips
- For easier peeling, cool eggs in ice water and peel under running water.
- For extra‑smooth, “best ever” texture, beat the yolk mixture with a hand mixer and add a small pat of softened butter or a splash of pickle juice.
If you share your preferences (sweet vs tangy, spicy, with bacon, etc.), a more tailored variation can be suggested.
