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The origins of deviled eggs can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as appetizers. The term "deviled" actually emerged in the 18th century, signifying the use of zesty or spicy ingredients in the dish. Early recipes often included mustard and pepper, providing a bold flavor profile that has continued to evolve over the years.

Classic Deviled Eggs – A Party Favorite!

Discover the timeless charm of Classic Deviled Eggs Delight, a crowd-pleasing appetizer perfect for any occasion. This recipe offers a perfect balance of creaminess and tanginess, enhanced by ingredients like smoked paprika and fresh chives. Learn about the rich history of deviled eggs and explore various ingredient options and creative garnishing ideas. With expert tips for preparation and presentation, you'll impress guests at your next gathering with this delicious classic!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon smoked paprika (plus more for garnish)

1 tablespoon fresh chives, finely chopped (optional)

1 tablespoon sweet pickle relish (optional)

Instructions
 

Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a rapid boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

    Cool the Eggs: After 12 minutes, immediately transfer the eggs to a bowl of ice water. Let them cool for about 5-10 minutes to stop the cooking process and make peeling easier.

      Peel the Eggs: Gently tap the eggs on a hard surface and roll them to crack the shell. Start peeling from the larger end, as the air pocket is usually there, making it easier to remove the shell. Rinse any bits of shell under cold water.

        Prepare the Filling: Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and smoked paprika. If you’re using sweet pickle relish, add it here as well.

          Mash the Mixture: Use a fork to mash the egg yolks with the other ingredients until smooth and creamy. Taste the mixture and adjust seasoning if necessary.

            Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. To pipe, simply place the yolk mixture in a resealable plastic bag, snip off one corner, and squeeze to fill.

              Garnish and Serve: Lightly sprinkle additional smoked paprika and chopped chives on top of the filled eggs for added flavor and presentation. Serve chilled.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings