Deviled Eggs Classic Mustard (Print Version)
Classic stuffed eggs with creamy, tangy filling. A popular American appetizer that’s quick, easy, and crowd-friendly.
# Ingredients:
→ 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, plus more for garnish
→ Garnish (optional)
09 -
Fresh chives or parsley, finely chopped
10 -
Extra paprika
# Steps to Follow:
01 -
Place eggs in a medium saucepan and cover with cold water by 2.5 cm. Bring to a boil over medium-high heat.
02 -
Once boiling, remove from heat, cover, and let the eggs stand for 10 to 12 minutes.
03 -
Transfer eggs to a bowl of ice water and cool for at least 5 minutes.
04 -
Peel the cooled eggs and slice each in half lengthwise.
05 -
Gently remove yolks and place them in a medium bowl. Arrange egg whites cut side up on a serving platter.
06 -
Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, yellow mustard, vinegar, salt, pepper, and paprika. Mix until the mixture is creamy and completely blended.
07 -
Spoon or pipe the yolk mixture into the cavity of each egg white half.
08 -
Sprinkle with additional paprika and garnish with chopped chives or parsley if desired. Serve immediately or refrigerate until ready to serve.
# Additional Notes:
01 -
Add a pinch of cayenne or a splash of hot sauce to the filling for extra heat.
02 -
Greek yogurt can be used in place of mayonnaise for a lighter alternative.
03 -
These pair well with sparkling or light white wine.