Print

Classic Deviled Eggs

Close-up of four perfect deviled eggs on a blue plate, sprinkled with paprika and topped with fresh chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for creamy, savory deviled eggs, perfect for holiday feasts and gatherings.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish
  • Fresh chives, chopped, for garnish (optional)

Instructions

  1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
  2. Drain hot water and immediately fill the pan with ice water. Let eggs sit in ice water for at least 10 minutes to stop the cooking process and make them easier to peel.
  3. Peel the eggs and slice them in half lengthwise. Gently scoop out the yolks into a medium bowl.
  4. Mash the egg yolks with a fork until smooth.
  5. Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper to the bowl with the yolks. Stir until the mixture is creamy and well combined.
  6. Spoon or pipe the yolk mixture back into the egg white halves.
  7. Garnish with a sprinkle of paprika and chopped chives, if desired.

Notes

  • For easier peeling, use eggs that are a few days old.
  • Adjust the amount of mustard and vinegar to your taste preference.
  • For a smoother filling, you can press the mashed yolks through a fine-mesh sieve before mixing with other ingredients.

Nutrition

Find it online: https://recipestokeep.com/deviled-eggs-recipe/