Description
Classic Deviled Eggs are a timeless appetizer made with perfectly boiled eggs, creamy mayonnaise, tangy mustard, and a hint of vinegar. This simple yet flavorful recipe delivers smooth, rich yolk filling topped with a sprinkle of paprika for a delicious and elegant presentation.
Ingredients
Scale
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked paprika, for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with 1½ inches of water. Bring to a boil, then cover, reduce heat to low for 1 minute, and turn off the heat. Let eggs sit covered for 14 minutes.
- Drain and run under cold water for 1 minute to stop cooking. Peel eggs carefully and pat dry with paper towels.
- Slice eggs in half lengthwise. Remove yolks and place them in a bowl, setting the whites aside on a serving plate.
- Mash yolks with a fork until fine and crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Mix until smooth and creamy.
- Evenly spoon or pipe the yolk mixture into the egg white halves.
- Sprinkle with smoked paprika before serving. Chill until ready to serve.
Notes
- Do not overcook eggs to avoid a green ring around the yolks.
- Use slightly older eggs for easier peeling.
- For smoother texture, mix the yolk filling with a hand mixer.
- Store unassembled components separately and combine just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves (1 egg)
- Calories: 125
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 187mg
Keywords: Classic Deviled Eggs, deviled eggs recipe, creamy deviled eggs, easy appetizer, tangy deviled eggs, picnic snacks, brunch recipes, traditional deviled eggs