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The Best Classic Deviled Eggs Recipe

Four halves of creamy deviled eggs, generously piped with filling and sprinkled with paprika, served on a white plate.
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Make the best classic deviled eggs that are creamy and flavorful for your next party or gathering. This easy recipe guarantees a crowd-pleasing appetizer.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from heat, cover, and let stand for 12 minutes.
  2. Transfer eggs to an ice bath and cool completely. Peel the eggs carefully.
  3. Slice each egg in half lengthwise and scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  4. Mash the yolks thoroughly with a fork until smooth.
  5. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks. Mix until the filling is completely creamy and smooth.
  6. Spoon or pipe the yolk mixture back into the hollowed egg white halves.
  7. Sprinkle paprika over the top of each filled egg half before serving.

Notes

  • For extra creamy deviled eggs, press the yolk mixture through a fine-mesh sieve before mixing with the other ingredients.
  • You can make the hard-boiled eggs and yolks a day ahead. Store the mashed yolks covered in the refrigerator and fill the eggs just before serving.
  • For a Southern Style flavor, add 1 teaspoon of sweet pickle relish to the yolk mixture.

Nutrition

Find it online: https://bringdish.com/best-classic-deviled-eggs-recipe/