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Classic Deviled Eggs

Classic deviled eggs with piped yellow filling and paprika on a white platter.
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Classic deviled eggs have a smooth, creamy mustard filling with just the right tang. Easy to make ahead for holidays, potlucks, parties, and Easter.

Ingredients

Units Scale

Instructions

  1. Arrange the eggs in a saucepan in a single layer and add enough cool water to cover them by about 1 inch. Prepare a bowl of ice water and set it aside.
  2. Bring the water to a full boil over high heat. As soon as it boils, cover the pan and remove it from the heat. Let the eggs stand, covered, for 15 minutes.
  3. Drain the hot water and cool the eggs briefly under cold running water. Transfer to the prepared ice water and let chill completely.
  4. Gently crack the cooled eggs and peel under cool running water. Pat dry.
  5. Cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a platter.
  6. Mash the yolks with a fork until finely crumbled and smooth.
  7. Stir in the mayonnaise, white vinegar, yellow mustard, salt, and black pepper until creamy and evenly combined.
  8. Spoon or pipe the yolk mixture into the egg white halves. Lightly dust the tops with paprika. Refrigerate until ready to serve.

Equipment

Notes

Yield: 24 deviled egg halves; 12 servings of 2 halves each.
Timing: Allow additional time for the eggs to cool completely and for refrigeration before serving.
Substitutions: Dijon mustard may replace yellow mustard for a sharper flavor. Apple cider vinegar may replace white vinegar. Replace part of the mayonnaise with plain Greek yogurt for a slightly lighter filling.
Serving: Serve chilled as an appetizer or side for Easter, Thanksgiving, cookouts, picnics, potlucks, or holiday gatherings. Pair with ham, barbecue, sandwiches, fried chicken, or picnic-style salads.
Storage: Keep tightly covered in the refrigerator for up to 3 days so the filling does not dry out.
Freezing: Not recommended. Cooked egg whites become tough and watery after thawing, and the mayonnaise-based filling can separate.

Nutrition

Find it online: https://jennifercooks.com/classic-deviled-eggs/