Classic Deviled Eggs Recipe
Learn how to make perfect deviled eggs, a beloved appetizer for any gathering. This recipe ensures a creamy yolk filling and a balanced flavor that will disappear quickly.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Drain hot water and immediately fill the pan with ice water. Let eggs cool completely.
- Peel the cooled eggs and slice them in half lengthwise.
- Gently scoop out the yolks into a medium bowl.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika before serving.
Notes
- For perfectly boiled eggs, use older eggs (about a week old) as they peel more easily.
- Chill the eggs in ice water immediately after boiling to stop the cooking process and make them easier to peel.
- You can pipe the filling using a pastry bag with a star tip for a more decorative presentation.
- Consider adding finely chopped pickles or relish for extra flavor.
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0.5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg