You can’t go wrong with a classic. Classic films. Classic music. Classic literature. They’re timeless. Most likely these are the deviled eggs that you remember growing up. At least these are the eggs I remember from my childhood.
If you are pressed for time, you can whip these eggs up in no time. You can even make them the day before and store them in your refrigerator. Last minute invitation and you don’t know what to bring? No problem. We’ve got you covered. This recipe uses just five simple ingredients that you probably already have in your pantry or refrigerator. That’s definitely a plus.
If you need to double the recipe, try to go easy on the vinegar. You can perhaps try adding all of your other ingredients first and then begin adding the vinegar to taste. I remember one time a friend decided to make deviled eggs for Christmas. He doubled each ingredient exactly and, boy, was the vinegar strong! I think perhaps he used plain white vinegar too, which has the strongest taste and can easily overpower everything else. I chose rice vinegar for this recipe for its lightness and hint of sweetness. It’s used in a lot of Asian recipes. Soon I would like to bring more Asian flavors to the deviled egg recipes that I post here.
If you are looking for a simple, tasty and time-tested classic deviled eggs recipe then why not give this one a try? If you do, I hope you’ll come back and let us know what you think.
- 6 hard-cooked eggs. I get the best results with the steam method.
- 3 tbsp. mayonnaise
- 1 tsp. mustard (I used Dijon, but whatever mustard you have on hand is fine.)
- 1 tsp. rice vinegar
- Salt and Pepper to taste
- Paprika as garnish (optional)
- Cook eggs using the steam method. Once eggs have cooled, then peel and cut in half lengthwise. If serving in egg cups, leave the shells on and remove tops with an egg topper.
- Remove yolks to a medium bowl, and mash yolks. Set whites aside.
- Add mayo, mustard, and vinegar. Mix well. I like to use a mixer to work out all lumps and make the mixture nice and creamy.
- Spoon or pipe mixture into egg whites. Garnish with paprika or as desired.