Classic creamy deviled eggs recipe with mustard, mayo, and vinegar — a simple party-perfect appetizer ready in under an hour.

Scale

12 large eggs

½ cup mayonnaise

2 tbsp Dijon mustard

1 tbsp white vinegar

½ tsp salt

¼ tsp black pepper

Paprika, dill, or bacon bits for garnish

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1. Boil eggs and cool in ice bath.

2. Peel and halve eggs; remove yolks.

3. Mash yolks with mayo, mustard, vinegar, salt, and pepper.

4. Spoon or pipe filling into whites.

5. Garnish with paprika or herbs.

6. Chill and serve.

Use Greek yogurt for a lighter version.

Add avocado or relish for variation.

Store covered in fridge for 2 days.