Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika, plus more for garnish
- 2 tbsp fresh chives, finely chopped
Instructions
- Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
- Remove the pot from the heat and let the eggs sit in the hot water for an additional 5 minutes.
- Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks from the egg halves and place them in a medium bowl. Set the egg white halves aside on a serving platter.
- Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika to the bowl. Mix well until smooth and creamy.
- Spoon or pipe the yolk mixture into the egg white halves, filling the cavity where the yolks were removed.
- Sprinkle each deviled egg with a pinch of paprika and chopped chives for garnish.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Tempt your taste buds with these devilishly delicious deviled eggs, a classic appetizer that’s sure to steal the show at any gathering, leaving your guests craving more of their creamy, tangy, and wickedly addictive flavor!
