Deviled Eggs Recipe

American · Appetizer · 30 min total

Classic deviled eggs with creamy, tangy filling, perfect for parties and gatherings.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt to taste
• Freshly ground black pepper to taste
• Paprika for garnish

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 12 minutes.
2. Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel eggs and cut in half lengthwise.
3. Remove yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper; mix until smooth.
4. Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with paprika. Serve immediately or refrigerate.

Tips

• For easier peeling, use eggs that are a few days old.
• Deviled eggs can be made a day ahead; store covered in the refrigerator.

More about Deviled Eggs →