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Deviled Eggs

Classic Deviled Eggs

A timeless appetizer combining creamy yolk filling and firm white base, these deviled eggs deliver the perfect balance of tanginess and creaminess that will impress your guests without stress.
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Course: Appetizer, Snack
Cuisine: American, Traditional
Keyword: Deviled Eggs, Easy Party Snack, Appetizer, Hard Boiled Eggs, Classic Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 120kcal

Equipment

  • Saucepan
  • Mixing Bowl
  • Piping Bag
  • Serving Platter

Ingredients

Main Ingredients

  • 6 large eggs preferably at least a week old for easier peeling
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • salt to taste
  • freshly ground black pepper to taste

Garnish

  • paprika for garnish
  • 1 tablespoon fresh chives finely chopped (optional)

Instructions

  • Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for exactly 12 minutes.
  • Immediately transfer eggs to an ice bath and cool for 15 minutes. This quick temperature change prevents further cooking and makes peeling significantly easier.
  • Gently tap each egg on a hard surface, creating small cracks all around. Start peeling from the wider end where there's usually an air pocket. Peel under cool running water to help separate the shell from the egg white cleanly.
  • Slice eggs lengthwise with a sharp knife, wiping the blade between cuts for clean edges. Carefully remove the yolks and place them in a medium bowl. Arrange the whites on your serving platter.
  • Mash the yolks with a fork until completely crumbled. Add mayonnaise, mustard, and vinegar, then mix until smooth and creamy. Season with salt and pepper to taste.
  • Transfer the filling to a piping bag fitted with a star tip, or use a plastic bag with the corner snipped off. Fill each egg white half with the yolk mixture. Sprinkle with paprika and optional chives just before serving.

Notes

For easier peeling, use eggs that are at least a week old rather than fresh eggs.
To make ahead, store the egg whites and filling separately for up to 2 days in the refrigerator. Assemble just before serving for best presentation.
For a healthier version, substitute Greek yogurt for half the mayonnaise or use mashed avocado.

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 120mg | Sugar: 1g
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