Classic Deviled Eggs

Deviled eggs are a beloved American classic that make an appearance at almost every Easter celebration. These creamy, tangy appetizers feature hard-boiled egg whites filled with a smooth mixture of egg yolks, mayonnaise, and seasonings. The name "deviled" comes from the spicy or zesty additions traditionally used in the filling. These bite-sized treats are not only delicious but also make for an elegant presentation on your Easter table.

Prep Time: 15 minutes

Cook Time: 12 minutes

Cooling Time: 30 minutes

Servings: Makes 12 deviled egg halves (serves 6-8 as an appetizer)

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard (or Dijon for more flavor)
1 teaspoon white vinegar or pickle juice
Salt and pepper to taste
Paprika for garnish
Optional: 1/2 teaspoon sugar
Optional garnishes: chopped chives, dill, or pickle relish

Instructions

Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool.
Gently tap eggs on a hard surface to crack the shells, then peel under cool running water.
Cut eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
Mash the yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy.
Spoon or pipe the yolk mixture back into the egg white halves.
Sprinkle with paprika and add any optional garnishes.
Refrigerate for at least 30 minutes before serving.

Serving Suggestions

Serve chilled alongside other Easter appetizers
Garnish with a sprig of fresh dill or parsley for a pop of color
For Easter celebrations, place them near dyed Easter eggs for a festive display

Tips for Perfect Deviled Eggs

For easier peeling use eggs that are at least a week old rather than very fresh eggs
For perfectly centered yolks, store eggs on their sides in the carton for 24 hours before cooking
For smoother filling press the egg yolks through a fine mesh sieve before mixing with other ingredients
For elegant presentation use a piping bag with a star tip to fill the egg whites
For make-ahead convenience prepare the egg whites and filling separately up to 2 days in advance, then assemble shortly before serving.

Storage

Store covered in the refrigerator for up to 2 days. The longer they sit, the more the flavors will meld, but the presentation may not be as fresh.