– 6 large eggs – 3 tbsp mayonnaise – 1 tsp yellow mustard – 1 tsp white vinegar – Salt and pepper to taste – Paprika (for garnish)
Place the eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. Remove and cool in ice water for easy peeling.
Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl.
Mash the yolks using a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper, and mix until creamy and well blended.
Spoon or pipe the yolk mixture back into the hollowed egg whites, filling them generously for the best flavor and texture.
Sprinkle each deviled egg with a light dusting of paprika for a classic touch and a pop of color on top of the creamy filling.
Chill in the fridge for at least 20 minutes before serving. These deviled eggs are perfect for parties, picnics, or a tasty snack anytime.
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