Deviled Eggs
Hard-boiled eggs halved and filled with their own yolks mashed smooth with mayonnaise, mustard, and a touch of vinegar, piped back in and dusted with paprika. Stuffed egg dishes date back to Ancient Rome, but the specific "deviled" spiced-egg tradition, using the 18th-century culinary sense of "deviled" meaning spicy, became a defining American Southern potluck and picnic classic in its current form.
Vegetarian
⚠ Contains: Egg, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar or sweet pickle relish
- Salt and black pepper, to taste
- Paprika, for garnish
- Chopped chives, optional garnish
Steps
- Place the eggs in a pot, cover with cold water by 1 inch, bring to a boil, then cover and remove from heat, letting sit 10-12 minutes.
- Transfer the eggs immediately to an ice bath for 5-10 minutes, then peel under running water.
- Halve the eggs lengthwise, scoop the yolks into a bowl, and arrange the whites on a serving plate.
- Mash the yolks smooth with a fork, then mix in the mayonnaise, mustard, vinegar or relish, salt, and pepper until creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Dust with paprika, garnish with chives if using, and chill until serving.