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Classic Classic Deviled Eggs

Classic deviled eggs recipe with creamy filling and paprika chive garnish.
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This recipe delivers perfectly creamy and tangy deviled eggs every time. The foolproof method ensures easy-peel eggs with a rich, balanced filling. It's a simple, crowd-pleasing appetizer perfect for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar or pickle brine
  • 1/4 teaspoon kosher salt, plus more for boiling water
  • 1/8 teaspoon freshly ground black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Add a big pinch of salt. Bring to a rolling boil over high heat.
  2. Once boiling, immediately cover the pot and remove from heat. Let sit, covered, for 12 minutes.
  3. While eggs sit, prepare a large bowl of ice water. After 12 minutes, transfer the hot eggs to the ice bath using a slotted spoon. Cool completely, about 15 minutes.
  4. Gently tap and roll each egg on the counter to crackle the shell. Peel under cool running water. Slice each peeled egg in half lengthwise.
  5. Gently pop the yolks into a medium bowl. Arrange the empty egg white halves on a serving platter.
  6. Mash the yolks thoroughly with a fork until they resemble fine crumbs.
  7. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Stir until completely smooth and creamy. Taste and adjust seasoning if needed.
  8. Spoon or pipe the filling into the egg white cups. Lightly dust the tops with paprika for garnish. Serve.

Notes

For the creamiest filling, use homemade mayonnaise. The ice bath is crucial for easy peeling. You can hard-boil and peel the eggs up to 2 days ahead; store whole in the fridge. Assemble 1-2 hours before serving for best texture.

Nutrition

Find it online: https://www.stacksipsnack.com/classic-deviled-eggs/