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A close-up of beautifully garnished deviled eggs on a serving platter.

Deviled Eggs

These classic deviled eggs are quick to prepare and perfect for any occasion. Hard-boiled egg yolks are mixed with mayonnaise, mustard, and seasonings, then piped back into the egg white halves for a crowd-pleasing appetizer.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 people
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
Garnish (optional)
  • paprika
  • fresh dill chopped

Equipment

  • saucepan
  • bowl
  • fork
  • piping bag or spoon

Method
 

Preparation
  1. Place eggs in a saucepan, cover with cold water, and bring to a boil; cook for 6-7 minutes, then immediately transfer to an ice bath.
  2. Peel the cooled eggs, slice them in half lengthwise, and carefully scoop out the yolks into a small bowl, placing the whites on a platter.
  3. Mash the egg yolks with a fork until smooth, then stir in mayonnaise, mustard, vinegar, salt, and pepper until well combined.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg white halves and garnish with a sprinkle of paprika and fresh dill, if desired.

Notes

For best results, use eggs that are a few days old as they are easier to peel. Adjust the amount of mayonnaise and mustard to your taste preference.