Deviled Eggs Classic Mustard (Printable Page)
# What You Need:
→ Eggs
01 -
6 large eggs
→ Filling
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon yellow mustard
05 -
1 teaspoon white wine vinegar or apple cider vinegar
06 -
1/8 teaspoon salt
07 -
1/8 teaspoon ground black pepper
08 -
1/8 teaspoon paprika
→ Garnish
09 -
Fresh chives or parsley, finely chopped (optional)
10 -
Extra paprika (optional)
# How to Make It:
01 -
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 -
Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
03 -
Transfer eggs to a bowl of ice water and cool for at least 5 minutes.
04 -
Peel the eggs and slice them in half lengthwise. Carefully remove yolks and place them in a medium bowl. Set egg whites aside on a platter.
05 -
Mash egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, yellow mustard, vinegar, salt, pepper, and paprika. Mix until creamy and well-blended.
06 -
Spoon or pipe the yolk filling back into the egg white halves.
07 -
Sprinkle with additional paprika and garnish with chopped chives or parsley, if desired. Serve immediately or chill until ready to serve.
# Helpful Tips:
01 -
For extra flavor, add a pinch of cayenne or a splash of hot sauce to the filling.
02 -
Substitute Greek yogurt for mayonnaise for a lighter option.
03 -
Deviled eggs pair well with sparkling wine or light white wines.