Classic Creamy Deviled Eggs
Silky, tangy deviled eggs ready in 15 minutes. Hard-boil eggs, whip the yolks with mayo and mustard, pipe them back into the whites, and chill.
- Total time
- 15 min
- Servings
- 4
- Calories
- 162
- Protein
- 6g
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Ingredients
- 6 whole large eggs
- 3 tbsp mayonnaise
- ½ tbsp Dijon mustard
- ¼ tbsp white vinegar
- ¼ tsp paprika
- 1 pinch salt and black pepper
Instructions
- 1
Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let sit 10 minutes.
- 2
Transfer eggs to an ice bath, let cool 2 minutes, then peel and slice each in half lengthwise.
- 3
Scoop yolks into a small bowl and mash with mayo, mustard, vinegar, paprika, salt, and pepper until smooth.
- 4
Spoon or pipe the yolk mixture into the egg-white halves, then chill until ready to serve.
Tools you’ll need
- pot
- ice bath or bowl
- small mixing bowl
- fork or whisk
- piping bag (optional)
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