Description
Classic Deviled Eggs are a timeless appetizer made with hard-boiled eggs filled with a creamy, tangy yolk mixture flavored with mustard and mayonnaise—perfect for parties, potlucks, and holiday spreads.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- Salt and pepper to taste
- Smoked paprika or paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let eggs sit for 10–12 minutes.
- Drain and cool eggs under cold running water or in an ice bath. Peel and slice in half lengthwise.
- Remove yolks and place them in a bowl. Mash with a fork until smooth.
- Mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika before serving.
Notes
- Use a piping bag for a neater presentation.
- Customize with mix-ins like relish, hot sauce, or chives.
- Best served chilled—refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 half
- Calories: 60
- Sugar: 0g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg