Classic Deviled Eggs
Classic Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Carefully place the eggs in a single layer in a medium saucepan. Cover with cold water by 1 inch. Bring the water to a rolling boil over high heat.
⏱️ 8 min
- 2
Once boiling, immediately remove the saucepan from the heat, cover tightly with a lid, and let stand for 10 minutes.
⏱️ 10 min
- 3
While the eggs are resting, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 2 min
- 4
After 10 minutes, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes.
⏱️ 5 min
- 5
Once cooled, gently tap and roll each egg on a hard surface to crack the shell. Peel the eggs under cold running water, starting from the larger end.
⏱️ 5 min
- 6
Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a small bowl and place the egg white halves on a serving platter.
⏱️ 3 min
- 7
Mash the egg yolks thoroughly with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix well until creamy and thoroughly combined.
⏱️ 5 min
- 8
Spoon or pipe the yolk mixture back into the egg white halves. If piping, use a pastry bag fitted with a star tip for a decorative finish.
⏱️ 4 min
- 9
Garnish each deviled egg with a sprinkle of paprika.
⏱️ 1 min
- 10
Serve immediately or chill in the refrigerator until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Classic Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Carefully place the eggs in a single layer in a medium saucepan. Cover with cold water by 1 inch. Bring the water to a rolling boil over high heat.
⏱️ 8 min - 2
Once boiling, immediately remove the saucepan from the heat, cover tightly with a lid, and let stand for 10 minutes.
⏱️ 10 min - 3
While the eggs are resting, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 2 min - 4
After 10 minutes, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes.
⏱️ 5 min - 5
Once cooled, gently tap and roll each egg on a hard surface to crack the shell. Peel the eggs under cold running water, starting from the larger end.
⏱️ 5 min - 6
Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a small bowl and place the egg white halves on a serving platter.
⏱️ 3 min - 7
Mash the egg yolks thoroughly with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix well until creamy and thoroughly combined.
⏱️ 5 min - 8
Spoon or pipe the yolk mixture back into the egg white halves. If piping, use a pastry bag fitted with a star tip for a decorative finish.
⏱️ 4 min - 9
Garnish each deviled egg with a sprinkle of paprika.
⏱️ 1 min - 10
Serve immediately or chill in the refrigerator until ready to serve.