Traditional Deviled Eggs (Perfectly Creamy)
Follow this straightforward recipe to make classic, creamy deviled eggs with a smooth yolk filling every time.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 62 min
- Yield: 24 halves
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
- Once boiling, remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 15 minutes. This stops the cooking process and aids peeling.
- Peel the cooled eggs carefully. Slice each egg in half lengthwise.
- Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until no lumps remain. This step is key for a smooth filling.
- Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks.
- Mix the yolk mixture until it is completely smooth and creamy. Taste and adjust salt or pepper if needed.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle the tops of the filled eggs with paprika before serving.
Notes
- For easier peeling, use eggs that are at least one week old, not fresh from the carton.
- If you want an extra smooth texture, press the mashed yolks through a fine-mesh sieve before mixing in the wet ingredients.
- Chill the filled eggs for at least 30 minutes before serving to firm up the filling.
Nutrition
- Serving Size: 1 half
- Calories: 70
- Sugar: 0.5
- Sodium: 95
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 2.5
- Cholesterol: 75