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Classic Deviled Eggs Recipe Easy Creamy Crowd-Pleasing Picnic Treats

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A simple, creamy, and tangy classic deviled eggs recipe perfect for picnics and crowd-pleasing occasions. Easy to prep ahead and travels well.

Ingredients

Scale
  • 12 large eggs
  • ½ cup (120 ml) mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Paprika for garnish (smoked or sweet)

Instructions

  1. Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
  2. Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool completely, about 5 minutes.
  3. Gently tap each egg on the counter, then peel under running water to rinse off any tiny shell pieces. Slice each egg in half lengthwise.
  4. Scoop the yolks into a bowl and mash them with a fork until mostly smooth but with a little texture. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until creamy and well combined. Taste and adjust salt or mustard if needed.
  5. Spoon or pipe the yolk mixture back into the egg white cavities. Use a piping bag or plastic sandwich bag with a small corner snipped for a neat presentation if desired.
  6. Sprinkle paprika over the tops for color and a subtle smoky flavor. Cover and refrigerate for at least 30 minutes before serving.

Notes

Use eggs that are at least a week old for easier peeling. Do not overmix the filling to avoid a pasty texture. Chill deviled eggs for at least 30 minutes before serving to let flavors meld and filling firm up. Store in an airtight container in the fridge for up to 3 days. Do not freeze. Reheating is not recommended.

Nutrition

Keywords: deviled eggs, classic deviled eggs, picnic treats, creamy deviled eggs, easy appetizer, crowd-pleaser, party food

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