Description
Classic deviled eggs made with hard-boiled eggs filled with a creamy mixture of mashed yolks, mayonnaise, vinegar, and mustard, seasoned with salt and pepper, and garnished with smoked paprika and fresh dill. Perfect as an appetizer or party snack.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- â…› teaspoon salt
- 1 dash black pepper (to taste)
Garnish
- Smoked paprika
- Fresh dill weed
Instructions
- Cook the Eggs: Add eggs to a saucepan and fill with water to ½ inch above the eggs. Bring to a rolling boil over high heat, then cover and remove from heat. Let eggs stand covered for 15 to 17 minutes to cook thoroughly.
- Cool the Eggs: Transfer eggs to a medium bowl of ice water and let them cool for 5 to 10 minutes. Peel the eggs under running cool water to remove the shells easily.
- Prepare Egg Halves: Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl; arrange the egg whites on a serving platter.
- Mash Yolks: Using a fork, mash the yolks into a fine, crumbly texture to create a smooth base for the filling.
- Mix Filling: Add mayonnaise, white vinegar, yellow mustard, salt, and black pepper to the mashed yolks. Mix thoroughly until smooth and creamy.
- Fill Egg Whites: Just before serving, spoon or pipe the creamy yolk mixture back into the egg white halves, filling each cavity evenly.
- Garnish and Serve: Sprinkle each filled egg with smoked paprika and garnish with fresh dill weed for color and flavor enhancement.
Notes
- For easier peeling, use slightly older eggs rather than very fresh ones.
- You can customize the filling by adding ingredients like minced pickles, chives, or hot sauce.
- Store deviled eggs covered in the refrigerator and consume within two days for best taste and safety.
- Using a piping bag for filling creates a more elegant presentation but is optional.
