Classic Deviled Eggs
Creamy, tangy deviled eggs made in under 15 minutes. A timeless snack that's always a crowd-pleaser at parties or a quick protein-packed bite.
- Total time
- 12 min
- Servings
- 4
- Calories
- 142
- Protein
- 7g
simplecasualamericangluten-freevegetarianeggscreamysmooth
Ingredients
- 6 whole large eggs
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- ½ tbsp white vinegar
- ¼ tsp paprika
Instructions
- 1
Bring a pot of salted water to a boil. Add eggs and cook 10 minutes for hard-boiled.
- 2
Transfer eggs to an ice bath and cool 2 minutes, then peel under cold running water.
- 3
Halve each egg lengthwise. Scoop yolks into a bowl, leaving white halves on a plate.
- 4
Mash yolks with mayo, mustard, and vinegar until smooth and creamy.
- 5
Spoon yolk mixture into egg white halves, mounding slightly.
- 6
Dust lightly with paprika. Serve immediately or chill until ready.
Tools you’ll need
- pot
- slotted spoon
- ice bath (bowl with ice water)
- small bowl
- fork or whisk
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