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To truly appreciate the classic deviled egg, it’s important to understand its historical roots. The term “deviled” has a rich culinary history, dating back to the 18th century, where it was used to describe dishes that were spicy or zesty. The practice of mixing egg yolks with various seasonings has been documented in ancient Roman cuisine, where eggs were boiled and seasoned with herbs and spices. However, the modern version of deviled eggs as we know them began to take shape in 19th-century Europe and quickly made its way to the United States.

Classic Deviled Eggs – A Party Favorite!

Discover the timeless delight of classic deviled eggs, a beloved appetizer cherished for generations. With a creamy, tangy filling nestled in perfectly cooked egg whites, these versatile bites are perfect for any occasion, from brunch to cocktail parties. This article explores the history, offers a simple recipe, and shares tips for achieving the perfect flavor and presentation. Learn how to customize your deviled eggs to impress your guests while enjoying this culinary classic!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika (plus extra for garnish)

1 tablespoon fresh chives, finely chopped (optional)

Instructions
 

Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with water, about an inch above the eggs. Bring the water to a rapid boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover, and let it sit for 12 minutes.

    Cool the Eggs: After 12 minutes, transfer the eggs to a bowl of ice water or run them under cold water for several minutes to stop the cooking process. Once cooled, gently tap the eggs on a hard surface and peel them.

      Prepare the Filling: Slice the peeled eggs in half lengthwise and carefully remove the yolks into a mixing bowl. Place the egg whites on a serving platter.

        Mix the Filling: To the egg yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and smoked paprika. Mash together using a fork until the mixture is smooth and creamy.

          Fill the Egg Whites: Using a small spoon or a piping bag, fill the hollows of the egg whites with the yolk mixture.

            Garnish and Serve: Lightly dust the filled eggs with additional smoked paprika and sprinkle with chopped chives, if using. Serve chilled or at room temperature.

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