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Deviled eggs are a timeless appetizer that has graced tables from casual picnics to elegant parties for generations. With their creamy filling nestled within tender egg whites, these delightful bites are not only visually appealing but also packed with flavor. Their popularity continues to soar, particularly during gatherings, holidays, and celebrations, where they often become the star of the spread. With their versatility and ease of preparation, deviled eggs present a simple yet delicious option that appeals to a wide array of palates.

Best Classic Deviled Eggs

Discover the timeless charm of classic deviled eggs! These creamy, flavorful bites are a favorite at every gathering, from casual picnics to elegant parties. Perfectly easy to make and endlessly customizable, deviled eggs are not only delicious but also visually appealing. Learn about their history, simple preparation methods, and creative variations to wow your guests. Embrace this iconic appetizer in your culinary repertoire! #DeviledEggs #Appetizers #PartyFood #CookingTips #RecipeIdeas #FoodieFun
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon paprika (plus extra for garnish)

1 tablespoon chopped chives (optional)

1/2 teaspoon sweet pickle relish (optional)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 to 15 minutes.

    Cool the Eggs: After the time is up, carefully transfer the eggs to a bowl of ice water to cool them quickly and stop the cooking process. Let them sit in the ice water for about 5-10 minutes.

      Peel the Eggs: Once the eggs are cool, gently tap them on a hard surface and peel off the shells. Rinse the eggs under cold water to remove any shell bits and pat them dry.

        Split and Scoop: Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.

          Make the Filling: Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, pepper, and paprika to the yolks. Mix until the filling is smooth and creamy. Adjust seasoning to taste and add relish if desired.

            Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed-out egg whites. You can use a piping bag or a plastic sandwich bag with the corner snipped off for a decorative flourish.

              Garnish: Sprinkle a little extra paprika on top of each deviled egg and garnish with chopped chives if using.

                Serve: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving for the best flavor. Enjoy!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 halves (6 whole eggs)