🥚 Loaded Deviled Eggs (Always the First to Go)
Ingredients
12 large eggs
½ cup mayonnaise
1–2 tsp Dijon mustard
1 tsp white vinegar or lemon juice
Salt & black pepper (to taste)
1–2 tbsp finely chopped pickles or relish (optional but amazing)
Paprika (for garnish)
Optional toppings: crispy beef bacon bits, chives, or olives
Instructions
Boil the eggs
Place eggs in a pot, cover with water, bring to a boil. Turn off heat, cover, and let sit 10–12 minutes.
Cool & peel
Transfer to ice water, then peel once cooled.
Halve & remove yolks
Slice eggs in half lengthwise and scoop yolks into a bowl.
Make the filling
Mash yolks with mayo, mustard, vinegar, salt, pepper, and relish until smooth and creamy.
Fill the eggs
Spoon or pipe the mixture back into the egg whites.
Garnish
Sprinkle with paprika and add any toppings you like.
Chill before serving
Refrigerate for at least 30 minutes—they taste even better cold.
Why people love these
They’re creamy, tangy, a little crunchy if you add toppings—and easy to grab, which is exactly why people ask to take leftovers home.
