Classic Deviled Eggs Recipe
A simple recipe for making traditional, creamy deviled eggs, perfect for any gathering.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 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 full boil over high heat.
- Once boiling, remove the pan from the heat, cover it, and let it stand for 12 minutes.
- Immediately transfer the eggs to an ice bath (a bowl of ice and water) for at least 10 minutes to stop the cooking process.
- Peel the cooled eggs. Slice each egg in half lengthwise.
- Carefully scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Mash the yolks with a fork until fine.
- Mix in the mayonnaise, mustard, vinegar, salt, and pepper until the filling is smooth.
- Spoon or pipe the yolk mixture back into the hollowed egg white halves.
- Sprinkle the tops of the filled eggs with paprika before serving.
Notes
- For easy peeling, gently crack the shell all over and peel under cool running water.
- If you do not have a piping bag, use a small spoon to fill the egg white halves.
- For extra flavor, add 1 teaspoon of sweet pickle relish to the yolk mixture.
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: 95