Go Back
Classic and foolproof deviled eggs served on a platter.

Classic Deviled Eggs

Fresh, tangy, and endlessly useful, these deviled eggs are simple to prepare and perfect for gatherings or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Large Eggs Fresh but not ultra-new eggs are ideal for peeling.
  • 1/4 cup Mayonnaise (Good quality, full-fat) Full-fat mayo gives the filling its classic creaminess.
  • 1 tsp Dijon Mustard Provides tang and a mild bite.
  • 1 tsp White Vinegar Brightens the filling.
  • 1/8 tsp Salt Or to taste.
  • 1/8 tsp Black Pepper (Freshly ground)
  • Paprika For garnish.

Method
 

Cooking the Eggs
  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then immediately turn off the heat, cover, and let stand for 12 minutes.
  2. Transfer the eggs to an ice water bath to cool completely. Once cooled, carefully peel the eggs.
Preparing the Filling
  1. Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
  2. Mash the yolks with a fork until they are a fine powder. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy.
Assembly
  1. Pipe or spoon the yolk mixture into the egg white halves. Garnish with a sprinkle of paprika before serving.

Notes

Store filled deviled eggs in an airtight container in the fridge for up to 3 days. Do not freeze filled deviled eggs as the filling will separate. Serve cold or at room temperature.