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Classic Deviled Eggs Recipe

Close-up of six creamy classic deviled eggs piped high with filling and sprinkled generously with bright red paprika.
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Make creamy, tangy classic deviled eggs using a simple method that prevents green rings and results in a smooth filling perfect for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon 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 by one inch. Bring water to a rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Let them cool completely, about 15 minutes.
  4. 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.
  5. Mash the yolks thoroughly with a fork until fine crumbs form.
  6. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Refrigerate the filled eggs for at least 30 minutes before serving.
  9. Just before serving, sprinkle the tops of the eggs with paprika.

Notes

  • For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing with the other ingredients.
  • To make ahead, prepare the filling and store it separately from the egg whites for up to 24 hours. Fill just before serving.
  • Use a piping bag fitted with a star tip for a professional appearance.

Nutrition

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