Make the best deviled eggs for your next party or holiday gathering. This easy recipe delivers a rich, creamy, and tangy filling every time, using simple ingredients that create a timeless appetizer.
Author:jesscarter
Prep Time:20 min
Cook Time:12 min
Total Time:47 min
Yield:24 halves (12 servings) 1x
Category:Appetizer
Method:Boiling and Mixing
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
12 large eggs
1/2 cup mayonnaise
2 teaspoons yellow mustard
1 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
Paprika, for garnish
Instructions
Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a full, rolling boil over high heat.
Immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
Prepare an ice bath by filling a large bowl with ice and cold water.
Carefully transfer the hot eggs to the ice bath using a slotted spoon. Let them cool completely, about 15 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 egg yolks with a fork until they are fine and crumbly.
Add the mayonnaise, mustard, 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 hollowed-out egg white halves.
Chill the deviled eggs for at least 30 minutes before serving.
Just before serving, lightly sprinkle the tops of the filling with paprika.
Notes
For perfectly peeled eggs, peel them immediately after cooling in the ice bath.
If you want a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
For an easy piping method, place the filling into a zip-top bag, snip off a corner, and pipe it into the whites.
This is a great make-ahead party snack; prepare the filling up to 24 hours in advance and store it covered in the refrigerator.