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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
Transfer the eggs to an ice bath immediately after boiling. This helps stop the cooking process. Once cooled, peel the eggs.
Slice the eggs in half lengthwise and carefully remove the yolks.
In a bowl, mix the yolks with mayo, Dijon mustard, white vinegar, a dash of paprika, salt, and pepper until smooth.
Spoon the yolk mixture back into the egg whites. For a fancier presentation, use a piping bag to fill the eggs.
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For easier peeling, use eggs that are a few days old rather than fresh eggs.
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving for the best flavor.
Garnish with chives, dill, or parsley for added flavor and a pop of color.
How do I prevent the eggs from overcooking?
Immediately transfer the eggs to an ice bath after boiling to stop the cooking process.
Can I make these deviled eggs ahead of time?
Yes, you can prepare them a day in advance. Store them in an airtight container in the refrigerator.
What can I use if I don’t have a piping bag?
You can use a spoon to fill the eggs or use a plastic bag with the corner snipped off as a makeshift piping bag.
Can I use other types of mustard?
Yes, you can substitute Dijon mustard with yellow mustard or spicy brown mustard for a different flavor.
How can I make these deviled eggs spicy?
Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture for a spicy kick.
