Best Classic Deviled Eggs Recipe
Make perfect, creamy deviled eggs every time with this simple, classic recipe ideal for parties and holidays.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 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
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by one inch.
- Bring the water to a rolling boil over high heat.
- Remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Immediately transfer the eggs to an ice bath to cool completely, about 10 minutes.
- Peel the cooled eggs and slice them in half lengthwise.
- Scoop the yolks into a medium bowl.
- Mash the yolks thoroughly with a fork until fine.
- Add the mayonnaise, mustard, vinegar, salt, and pepper to the yolks.
- Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the top of each deviled egg half before serving.
Notes
- For easier peeling, use eggs that are a week old rather than fresh.
- To achieve the creamiest texture, press the yolks through a fine-mesh sieve before mixing.
- You can make the filling up to 24 hours ahead and store it covered in the refrigerator.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 100
