These classic deviled eggs are creamy, tangy, and perfect for any gathering. They’re easy to make and always a crowd-pleaser.

Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.
Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes.
Peel the eggs under cold running water. Slice each egg in half lengthwise and remove the yolks.
In a mixing bowl, combine the egg yolks, mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mash until smooth.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with paprika and garnish with chives or parsley if desired.
Serve immediately or refrigerate until serving.

For a little extra flavor, you can add a dash of hot sauce to the yolk mixture.,These deviled eggs can be made a day ahead. Just keep them covered in the refrigerator.

Keywords: make deviled eggs, classic deviled eggs, easy deviled eggs, deviled eggs recipe, party appetizers