The Best Classic Deviled Eggs Recipe
Make the ultimate crowd-pleasing appetizer with this classic deviled eggs recipe. These bites feature a rich, creamy egg filling and are perfect for any party or gathering.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 24 halves (12 servings) 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely, about 10 minutes.
- Peel the cooled eggs. 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 egg yolks thoroughly with a fork until they are fine and crumbly.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
- Garnish each deviled egg with a light sprinkle of paprika before serving.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- If you want a tangier flavor, substitute the white vinegar with 1 teaspoon of pickle juice.
- You can make the hard-boiled eggs and peel them one day ahead. Store the whites and the yolk mixture separately in the refrigerator. Assemble just before serving.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 120
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 100