6 large eggs 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp white vinegar Salt and pepper to taste Paprika for garnish
1
Boil eggs for 10-12 minutes, then cool in ice water and peel for smooth, firm whites and perfectly cooked yolks.
2
Slice eggs in half lengthwise, remove yolks, and place them in a bowl for a creamy, seasoned filling base.
3
Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and fluffy with a balanced tangy taste.
4
Spoon or pipe the yolk mixture back into the egg white halves, filling each one with a generous, creamy swirl.
5
Lightly sprinkle paprika over the top for color, smoky aroma, and a classic deviled egg finishing touch.
6
Chill the eggs in the fridge for 20 minutes to let the flavors settle and serve cold on a platter.
7
These deviled eggs are creamy, tangy, and timeless — perfect for parties, picnics, or snacking any time of day!