Classic Deviled Eggs
Creamy, tangy deviled eggs with a smooth yolk filling and crispy paprika garnish. A timeless American appetizer that's always a crowd-pleaser.
- Total time
- 20 min
- Servings
- 12
- Calories
- 95
- Protein
- 6g
Ingredients
- 6 whole large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon paprika for garnish
Instructions
- 1
Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat.
- 2
Remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath and cool completely.
- 3
Peel eggs under cool running water, starting from the wider end. Slice each egg in half lengthwise.
- 4
Carefully remove yolks and place in a small bowl. Mash yolks with a fork until smooth.
- 5
Add mayonnaise, mustard, vinegar, paprika, salt, and pepper. Mix until creamy and well combined.
- 6
Transfer filling to a piping bag or spoon into egg white halves. Garnish with paprika and serve chilled.
Tools you’ll need
- large pot
- slotted spoon
- ice bath or bowl
- small mixing bowl
- fork
- piping bag (optional)
- serving platter
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