Print

Classic Creamy Deviled Eggs

A close-up of several creamy deviled eggs piped high with filling and sprinkled generously with paprika, ready to serve.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make simple, creamy deviled eggs using basic ingredients. This recipe provides a foolproof method for a popular party appetizer.

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

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat.
  2. 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 to stop the cooking process. Let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise.
  5. Carefully scoop the yolks into a medium bowl. Place the empty white halves on a serving platter.
  6. Mash the yolks with a fork until smooth.
  7. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  8. Spoon or pipe the yolk mixture back into the hollowed-out egg white halves.
  9. Sprinkle paprika lightly over the top of each filled egg half before serving.

Notes

  • For easier peeling, gently tap the cooled eggs all over before starting to peel under cool running water.
  • If you prefer a tangier flavor, increase the vinegar to 1 1/2 teaspoons.
  • Chill the finished deviled eggs for at least 30 minutes before serving for the best texture.

Nutrition

Find it online: https://savorandpin.com/classic-creamy-deviled-eggs-recipe/