Classic Deviled Eggs
A timeless appetizer perfect for any gathering. These deviled eggs feature a creamy, tangy filling that everyone will love.
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Prep Time
15 mins
Cook Time
12 mins
Servings
12
Ingredients
- 6 large eggs
- 1 /4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives, chopped (optional)
Recommended Tools
Deviled Egg Platters and Carriers
Find the perfect platter for serving and transporting your deviled eggs
Piping Bags and Tips Set
Professional piping tools for perfectly filled deviled eggs
Electric Egg Cookers
Automatic egg cookers for perfect hard-boiled eggs
Instructions
- 1Place eggs in a single layer in a saucepan and cover with water to 1 inch above eggs.
- 2Bring water to a boil, then reduce heat and simmer for 12 minutes for hard-boiled eggs.
- 3Drain and cool eggs in ice water for 5 minutes before peeling.
- 4Cut eggs in half lengthwise and remove yolks to a bowl.
- 5Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- 6Spoon or pipe the filling back into the egg whites.
- 7Sprinkle with paprika and garnish with chives if desired.
Pro Tip
For easier peeling, use eggs that are 7-10 days old rather than very fresh eggs.