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Classic Deviled Eggs

Servings: 24 halves
Author: Jennifer Locklin


  • 12 eggs
  • 1/2 cup mayonnaise
  • 2 teaspoos2 white vinegar
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Paprika for garnish


  • Place eggs in a single layer in a saucepan and cover with enough water to cover 1 inch above the eggs.
  • Heat on high heat until water begins to boil, then cover, turn the heat off, and let sit covered for 15 minutes.
  • Rinse under cold water continuously for 1 minute and then place ice over the top and fill pan with cold water and let sit until eggs are chilled.
  • Carefully crack and peel eggs under cool running water. Gently pat dry with paper towels.
  • Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  • Mash the yolks into a fine crumble using a fork or pastry blender.
  • Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Drop heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.