Go Back
The origins of deviled eggs can be traced back to ancient Rome, where boiled eggs were seasoned with a mixture of various spices and sauces. The term "deviled" itself appeared in the 18th century, referring to the preparation of food that was highly seasoned or spiced. Over the years, deviled eggs have evolved from a simple boiled egg dish to a more elaborate appetizer, incorporating a variety of ingredients and flavors based on regional preferences.

Classic Deviled Eggs

Classic deviled eggs are a beloved appetizer that combines simplicity and flavor, making them a perfect addition to any gathering. Enjoyed since ancient Rome, these creamy bites have evolved into a versatile dish that can cater to a range of tastes. With key ingredients like mayonnaise, mustard, and a dash of paprika, you can create a crowd-pleaser that's easy to make and customize. Whether for brunch or a holiday feast, deviled eggs continue to impress and delight.
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

Salt and pepper to taste

Paprika for garnish

Fresh chives or parsley, finely chopped (optional)

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 12-15 minutes.

    Cool the Eggs: Carefully transfer the eggs to a bowl of ice water to cool for about 5-10 minutes to stop the cooking process and make peeling easier.

      Peel the Eggs: Once cooled, gently tap the eggs on a hard surface and peel under running water for easier removal of the shells.

        Cut and Scoop: Slice each egg in half lengthwise. Gently scoop the yolks into a mixing bowl, placing the whites on a serving platter.

          Make the Filling: Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning if necessary.

            Fill the Whites: Spoon or pipe the yolk mixture back into the egg whites. You can use a piping bag or a zip-top bag with the corner snipped off for a decorative touch.

              Garnish: Sprinkle paprika over the filled eggs for color and flavor. Add finely chopped chives or parsley if desired.

                Serve: Chill in the refrigerator for about 15 minutes if not serving immediately. Enjoy!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves