Go Back
Classic Deviled Eggs

Classic Deviled Eggs

A timeless appetizer made from hard-boiled eggs, filled with a creamy mixture of yolks, mayonnaise, and mustard.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large Eggs Fresh eggs are essential for the best flavor and texture.
  • 3 tablespoons Mayonnaise Adds creaminess and richness to the yolk mixture.
  • 1 teaspoon Dijon mustard A touch of tanginess that enhances the overall flavor.
  • 1 teaspoon White vinegar Adds a slight acidity, balancing the richness of the mayonnaise.
  • to taste Salt Essential for seasoning and bringing out the flavors.
  • to taste Pepper Essential for seasoning and bringing out the flavors.
  • as needed Paprika A sprinkle of paprika adds color and a hint of smokiness.
  • as needed Fresh chives or parsley Optional garnish for a fresh touch and a pop of color.

Equipment

  • saucepan
  • mixing bowl
  • Piping bag or spoon
  • Ice water bowl

Method
 

  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
  2. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12-15 minutes.
  3. Transfer the eggs to a bowl filled with ice water to cool for about 5 minutes.
  4. Peel the eggs under running water, then slice each egg in half lengthwise and remove the yolks into a mixing bowl.
  5. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
  6. Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika and fresh herbs if desired.
  7. Serve immediately or refrigerate until ready to serve.

Notes

Classic Deviled Eggs are a versatile appetizer that can be customized with various ingredients and garnishes.