Deviled Eggs
Classic deviled eggs are a timeless appetizer featuring creamy, tangy yolk filling piped into tender egg white halves. This foolproof recipe delivers perfectly cooked eggs with a smooth, flavorful filling that's seasoned with mustard, mayonnaise, and a hint of paprika for the ultimate party-ready bite.
Equipment
- Large pot For boiling eggs
- Ice bath Large bowl filled with ice water
- Mixing bowl Medium size
- Fork For mashing yolks
- Piping bag or zip-top bag Optional, for filling eggs
- Serving platter
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise about 45ml
- 1 teaspoon Dijon mustard about 5ml
- 1 teaspoon white vinegar about 5ml, or apple cider vinegar
- 1/4 teaspoon salt about 1.5g, or to taste
- 1/8 teaspoon black pepper freshly ground
For Garnish
- paprika for dusting
- fresh chives optional, chopped
Instructions
- Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes. Peel the eggs under cool running water.
- Slice each egg in half lengthwise and carefully remove the yolks to a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth, then add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy and well combined.
- Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with paprika and garnish with chives if desired.
Notes
- For easier peeling, use eggs that are at least one week old rather than farm-fresh eggs.
- The ice bath stops the cooking process and prevents the gray-green ring around the yolks.
- For extra-smooth filling, press the yolk mixture through a fine-mesh sieve before mixing with other ingredients.
- Piping the filling creates a prettier presentation, but spooning works perfectly fine for casual gatherings.
- Make deviled eggs up to 2 days ahead; store filled eggs covered in the refrigerator.
- For best flavor, bring deviled eggs to room temperature for 15-20 minutes before serving.
- Add a dash of hot sauce, smoked paprika, or pickle relish to customize the flavor.
- If the filling is too thick, add mayonnaise 1 teaspoon at a time; if too thin, add more mashed yolk.
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
- To transport, use an egg carrier or place eggs in a muffin tin to prevent sliding.
Nutrition
Serving: 1deviled eggCalories: 65kcalCarbohydrates: 0.5gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1.5gCholesterol: 95mgSodium: 85mgPotassium: 35mgSugar: 0.3gVitamin A: 4IUCalcium: 2mgIron: 3mg
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