Wonderful Classic Deviled Eggs: 12 Creamy Delights
A simple and classic deviled eggs recipe, perfect for any occasion. These creamy deviled eggs are a crowd-pleaser and easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 deviled egg halves
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon 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 1 inch.
- Bring water to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let stand for 10 to 12 minutes.
- Drain hot water and run cold water over eggs for several minutes until cool.
- Peel eggs and slice them in half lengthwise.
- Scoop out the yolks into a medium bowl.
- Arrange egg whites on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks.
- Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika before serving.
Notes
- For perfectly boiled eggs, start with cold water and don’t overcook them.
- Adjust the amount of mayonnaise or mustard to your preference for creaminess and tang.
- Get creative with garnishes! Chives, dill, or a dash of hot sauce can add extra flavor.
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg