Classic Deviled Eggs: The Ultimate Party Appetizer
Make creamy, perfectly seasoned deviled eggs with an extra-smooth yolk filling. This foolproof recipe is ideal for any gathering, including National Egg Day.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 47 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
- Once boiling, remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 15 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl.
- Place the empty egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until no lumps remain.
- Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle the tops of the filled eggs with paprika before serving.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing with the other ingredients.
- Chill the finished deviled eggs for at least 30 minutes before serving for the best texture.
- Use a piping bag with a star tip for a professional look on your party food.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 95