Description
Make creamy, tangy deviled eggs that are perfect for parties, holidays, or potlucks using this simple, classic recipe.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by about one inch. Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Transfer the eggs to an ice bath (a bowl filled with ice and cold water) and let them cool completely for at least 15 minutes. This stops the cooking process and helps with peeling.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl.
- Mash the yolks thoroughly with a fork until no lumps remain.
- Add the mayonnaise, mustard, 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 hollowed-out egg white halves.
- Sprinkle the tops of the filled eggs with paprika before serving.
Notes
- For easier peeling, use eggs that are about one week old, not fresh from the carton.
- If you want a richer flavor, substitute half the mayonnaise with softened cream cheese for a Million Dollar style filling.
- You can make the filling up to 24 hours ahead of time and store it covered in the refrigerator. Fill the egg whites just before serving.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 95