Classic Deviled Eggs
Easy deviled eggs appetizer made creamy, tangy, and perfect for Easter or parties.
Instructions
- 1
Hard-boil the eggs on the stovetop or in an Instant Pot.
- 2
Peel and slice the hard-boiled eggs in half lengthwise and remove the yolks to make the classic deviled eggs filling. Transfer yolks to a bowl and mash.
- 3
To the bowl add mayonnaise, mustard, salt and pepper and mix until creamy.
- 4
Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.
- 5
Top with chopped chives and paprika.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the vibrant chives and a hint of paprika guide your taste buds; this dish celebrates simplicity and fresh ingredients.
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