Ingredients
Method
- Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover, and let the eggs sit for 10-12 minutes.
- While the eggs are cooking, prepare a bowl of ice water.
- After the eggs are done, transfer them to the bowl of ice water to cool for about 5 minutes.
- Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen it up. Peel the eggs under running water to help remove any remaining shell.
- Once peeled, slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the egg yolks with a fork until they are finely crumbled.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Stir until well combined and smooth.
- Optional: For an extra creamy texture, pass the yolk mixture through a fine-mesh sieve.
- Spoon or pipe the yolk mixture into the hollowed-out egg whites.
- Sprinkle paprika over the filled eggs for color and flavor.
- Garnish with chopped fresh chives or parsley if desired.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.