Creamy, flavorful Deviled Eggs with a tangy yolk filling, perfect for brunch, parties, or casual snacking.
Ingredients
Scale
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika, plus extra for garnish
1 tablespoon finely chopped chives (optional)
1 teaspoon finely chopped pickles (optional)
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit 10–12 minutes. Cool in ice bath.
- Peel eggs and cut in half lengthwise. Scoop yolks into a bowl and arrange whites on a platter.
- Mash yolks and combine with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Fold in chives or pickles if desired.
- Pipe or spoon filling into egg whites. Sprinkle with paprika and garnish as desired.