The Best Creamy, Classic Deviled Eggs: Simple & Crowd-Pleasing
Make the best classic deviled eggs with this simple recipe. You get a rich, creamy, and tangy yolk filling that is perfect for any party, potluck, or holiday gathering. This is a timeless American appetizer.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 50 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil over high heat.
- Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 12 minutes.
- Drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Let them cool completely, about 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until they are fine crumbs.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves. Piping gives you a professional look.
- Garnish the top of each deviled egg with a light dusting of paprika.
- Chill the deviled eggs for at least 30 minutes before serving for the best flavor.
Notes
- To prevent grey rings around the yolks, cool the eggs quickly in ice water after boiling.
- For a Southern style deviled egg, add 1 teaspoon of sweet pickle relish to the yolk mixture.
- You can make the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0.5
- Sodium: 85
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 100