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Classic Deviled Eggs

These classic deviled eggs are creamy, flavorful bites that are perfect for any gathering, making them easy to prepare and enjoyable to customize.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Using older eggs can make peeling easier.
  • 3 tablespoons mayonnaise Feel free to use homemade mayonnaise for richer flavor.
  • 1 teaspoon Dijon mustard Can substitute with any favorite mustard.
  • Salt and pepper to taste Adjust seasonings according to your taste.
  • Paprika for garnish Add a touch of color.
  • Fresh chives for garnish Chopped chives enhance freshness.

Method
 

Preparation
  1. Hard-boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes.
  2. Cool the eggs: After 12 minutes, transfer the eggs to a bowl of cold water. Let them cool for about 5-10 minutes, then peel the shells under running water to make it easier.
Filling Preparation
  1. Prepare the yolks: Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
  2. Make the filling: Add mayonnaise, Dijon mustard, salt, and pepper to the bowl with the yolks. Mash together until smooth and creamy. Adjust the seasoning according to your taste.
  3. Fill the egg whites: Spoon or use a piping bag to fill the empty egg whites with the yolk mixture, ensuring a generous mound in each half.
Garnishing and Serving
  1. Garnish: Sprinkle with paprika for a touch of color and top with chopped chives for added freshness and crunch.
  2. Serve: These classic deviled eggs can be served chilled or at room temperature, making them perfect for various occasions.

Notes

Deviled eggs can be made ahead of time and stored in the refrigerator. They are typically best consumed within 3-5 days. Avoid freezing as it affects the texture.