Classic Deviled Eggs Recipe: Creamy, Tangy Appetizer (Print Version)

Classic Deviled Eggs: Master our familys creamy, tangy recipe for this timeless appetizer. Perfect for any gathering with our expert tips!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Egg & Dairy Base

01 - 6 large eggs
02 - 1/4 cup full-fat mayonnaise
03 - 1 tablespoon Dijon mustard

→ Flavor Boosters

04 - 1 teaspoon white vinegar
05 - 1/2 teaspoon Worcestershire sauce
06 - 1/4 teaspoon salt (or to taste)
07 - 1/8 teaspoon black pepper (or to taste)

→ Finishing Touches

08 - Smoked paprika, for garnish
09 - Fresh chives, finely chopped (optional, for garnish)

# Instructions:

01 - Okay, first things first, we need perfectly hard-boiled eggs. Place your eggs in a single layer in a pot and cover them with about an inch of cold water. Bring it to a rolling boil, then immediately turn off the heat, cover the pot, and let them sit for 10-12 minutes. This is where I always forget to set a timer, but trust me, it's crucial for that perfect firm yolk. You'll hear that gentle bubbling as the water heats up, then the quiet hum of them steeping – honestly, it's almost meditative.
02 - Once the timer's up, drain the hot water and immediately plunge the eggs into an ice bath. This stops the cooking and helps prevent that green ring around the yolk – a total game-changer, I tell you. Let them chill for at least 5 minutes. Then, gently tap and roll each egg on a hard surface to crack the shell. Peel them under cold running water; it helps the shell slip right off. I remember once I tried to peel them hot, and it was a total disaster, just don't do it lol.
03 - Carefully slice each peeled egg in half lengthwise. You want a nice clean cut, so a sharp knife helps. Gently scoop out the bright yellow yolks into a medium bowl. Place the egg white halves onto a serving platter. Honestly, seeing those perfectly separated whites just makes me so happy; it's like a blank canvas for deliciousness!
04 - Now for the good stuff! Add the mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and black pepper to the bowl with the yolks. Grab a fork and mash everything together until it's super smooth and creamy. No lumps, please! Taste it here. This is your moment to adjust the seasoning; maybe a little more salt, or a dash more Dijon if you like it zingy. Trust your gut!
05 - You've got options here, friend. For a fancy look, spoon the yolk mixture into a piping bag fitted with a star tip and pipe it into the egg white cavities. If you're like me and sometimes can't be bothered with extra dishes, just use a small spoon to mound the filling into each egg white. Honestly, both ways taste the same, and sometimes a rustic look is just charming. Don't worry if it's not perfect; mine rarely are!
06 - Finally, the flourish! Sprinkle a generous dusting of smoked paprika over each deviled egg. If you're using fresh chives, chop them finely and sprinkle those on top too. Now, the hardest part: cover the platter and chill your Classic Deviled Eggs Recipe in the fridge for at least 30 minutes. This lets the flavors meld and makes them perfectly refreshing. Honestly, the wait is worth it!

# Notes:

01 - The ice bath is non-negotiable for easy peeling; I learned that the hard way with torn egg whites.
02 - Don't overmix the yolk filling; it can get too runny and lose its lovely texture.
03 - Chilling time is essential for the flavors to truly sing, so resist the urge to eat them immediately!
04 - For an extra tang, add a tiny splash more white vinegar to the filling.

# Equipment Needed:

01 - Large pot
02 - large bowl
03 - small bowl
04 - fork
05 - sharp knife
06 - serving platter
07 - piping bag (optional)

# Nutrition (Per Serving):

Calories: 100 kcal
Total Fat: 8g
Total Carbohydrate: 1g
Protein: 5g

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