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Creamy, tangy, and endlessly crowd-pleasing, Classic Deviled Eggs are a staple appetizer that never goes out of style. This version keeps it simple with just the right balance of mayo, mustard, and seasoning.

Main Ingredients:

• Eggs (6 large)
• Mayonnaise (3 tablespoons)
• Mustard – ½ teaspoon ground mustard or 1 teaspoon prepared mustard
• Salt (⅛ teaspoon)
• Pepper (⅛ teaspoon)
• Paprika (for garnish)

Meal Type:

• Appetizers
• Snacks

Cooking Method:

• Stovetop

Basic Cooking Steps:

Instructions:

1. Hard-Boil the Eggs: Place 6 eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath and cool completely.
2. Peel and Halve: Peel the eggs and slice them in half lengthwise.
3. Make the Filling: Scoop yolks into a bowl and mash with a fork. Stir in 3 tablespoons mayonnaise, ½ teaspoon ground mustard (or 1 teaspoon prepared mustard), ⅛ teaspoon salt, and ⅛ teaspoon pepper. Mix until smooth.
4. Fill the Whites: Spoon or pipe the yolk mixture back into the egg white halves.
5. Garnish: Sprinkle with paprika. For extra flair, top with chopped herbs, cracked pepper, or a thin slice of pickle or jalapeño.
6. Serve or Chill: Serve immediately or refrigerate, covered, for up to 24 hours.

Recipe Links (External Sources):

• Betty Crocker – Easy Deviled Eggs
• Food Network – Classic Deviled Eggs
• Feel Good Foodie – Deviled Eggs
• Taste of Home – Best Deviled Eggs