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Classic Deviled Eggs Recipe

Close-up of several classic deviled eggs, topped with creamy filling and a dusting of paprika.
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A simple and reliable recipe for perfectly creamy and tangy deviled eggs, ideal for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
  2. Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
  3. Drain hot water and immediately fill the pan with ice water. Let eggs cool completely, about 10 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise.
  5. Scoop the yolks into a medium bowl. Arrange the egg whites on a serving platter.
  6. Mash the egg yolks with a fork until smooth.
  7. Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Stir until well combined and creamy.
  8. Spoon or pipe the yolk mixture back into the egg white halves.
  9. Sprinkle with paprika before serving.

Notes

  • For easy peeling, use eggs that are a few days old.
  • To achieve bright yellow yolks, ensure the eggs are not overcooked.
  • Adjust mustard and vinegar to your taste preference.

Nutrition

Find it online: https://carlacooking.com/deviled-eggs-recipe/