Easy Stuffed Eggs with Mustard, Mayo & Vinegar

Looking for a simple yet satisfying appetizer? These deviled eggs deliver creamy, tangy goodness with minimal fuss. Hard‑boiled eggs are split, their yolks removed and whipped together with creamy mayo, a zing of mustard, a splash of vinegar, and a sprinkle of salt and pepper. The result is a velvety, flavorful filling that fills each egg white perfectly.

Ready in about 30 minutes from start to finish, they’re ideal for gatherings, potlucks, or even an elegant brunch. With just a handful of pantry staples, you get a classic, crowd-pleasing dish that’s both nostalgic and refreshingly modern. Let’s crack on!

• Boil the eggs hard-boiled, cool, and peel.
• Cut the eggs in half and scoop out the yolks.
• Break yolks with a fork, add mayonnaise, mustard, and vinegar. Mix well.
• Add salt and pepper to taste.
• Spoon a little of the mixture into each egg half. Sprinkle the eggs with smoked paprika. Serve immediately or refrigerate until ready to serve.