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Classic Deviled Eggs Recipe

Close-up of six creamy deviled eggs garnished with paprika and fresh chives on a white platter.
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A simple recipe for making traditional, creamy, and tangy deviled eggs, perfect for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by about one inch.
  2. Bring the water to a rolling boil over high heat.
  3. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  4. Transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 15 minutes.
  5. Peel the cooled eggs. Slice each egg in half lengthwise.
  6. Carefully scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  7. Mash the yolks with a fork until they are fine crumbs.
  8. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth.
  9. Spoon or pipe the yolk mixture back into the hollowed-out egg white halves.
  10. Sprinkle paprika over the top of each filled egg half before serving.

Notes

  • To make peeling easier, use eggs that are about one week old, not fresh.
  • For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • You can use a piping bag with a star tip for a decorative look when filling the egg whites.

Nutrition

Find it online: https://spoonsprout.com/deviled-eggs-recipe-creamy-bites/