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Classic Deviled Eggs Recipe

Six perfectly prepared deviled eggs arranged on a white plate, topped with creamy filling and sprinkled with paprika.
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A simple recipe for making creamy, tangy deviled eggs, a perfect appetizer 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, 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 water) and let them cool completely, about 10 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 smooth and creamy.
  9. Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
  10. Sprinkle paprika over the top of each filled egg half before serving.

Notes

  • To make peeling easier, use slightly older eggs rather than very fresh ones.
  • 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 on the filling.

Nutrition

Find it online: https://tasteportfolio.com/deviled-eggs-easy-classic-appetizer/