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Classic Deviled Eggs Recipe

Close-up of several perfectly piped deviled eggs sprinkled generously with bright red paprika.
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A dependable recipe for making traditional, creamy deviled eggs, perfect for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch.
  2. Bring water to a full boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 15 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise.
  5. Carefully scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  6. Mash the yolks with a fork until they are fine crumbs.
  7. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is smooth and creamy.
  8. Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
  9. Sprinkle paprika over the top of each deviled egg before serving.

Notes

  • For easier peeling, use slightly older eggs rather than very fresh ones.
  • If you want a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • Chill the finished deviled eggs for at least 30 minutes before serving for the best flavor.

Nutrition

Find it online: https://miameal.com/deviled-eggs-recipe-classic-appetizer/