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Classic Deviled Eggs Recipe

Close-up of five perfectly prepared deviled eggs, piped high with creamy filling and sprinkled heavily with bright red paprika.
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A simple recipe for making traditional, creamy 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 one inch.
  2. Bring water to a rolling boil over high heat.
  3. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  4. Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 10 minutes.
  5. Peel the cooled eggs and slice them in half lengthwise.
  6. Carefully scoop the yolks into a medium bowl.
  7. Mash the yolks with a fork until fine.
  8. Mix in the mayonnaise, mustard, vinegar, salt, and pepper until the filling is 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, gently tap the cooled eggs all over to crack the shell, then peel under running cool water.
  • For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • You can substitute sweet pickle relish for the vinegar for a slightly different flavor profile.

Nutrition

Find it online: https://whiskdaily.com/deviled-eggs-recipe-classic-appetizer/