Classic Deviled Eggs

Description

These deviled eggs are a cherished family treasure passed down through generations. It all began with Grandma Edna, who whipped them up for every Sunday potluck with nothing more than her garden eggs, a dollop of mustard, and a whole lot of love. They quickly became the most requested dish at every family reunion. Cousins would race to the platter, and not a single one would remain after the first round. Their creamy texture, balanced tang, and playful sprinkle of paprika evoke a sense of home, laughter, and sunlit kitchen tables. Whether you're bringing them to a party or treating yourself on a quiet afternoon, these deviled eggs are sure to bring a smile.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika (for garnish)
• Optional: chives, bacon bits, pickle slices, or dill

Instructions

1. Place eggs in a saucepan and cover with water by 1 inch.
2. Bring to a boil, then remove from heat and let sit for 10-12 minutes.
3. Transfer eggs to an ice bath and cool for at least 5 minutes.
4. Peel eggs and slice them in half lengthwise.
5. Remove yolks, mash them, and mix with mayonnaise, mustard, vinegar, salt, and pepper.
6. Spoon or pipe the mixture into the egg whites.
7. Garnish with paprika and optional toppings.

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