The Best Classic Creamy Deviled Eggs Recipe
Make the ultimate crowd-pleasing appetizer with this straightforward recipe for traditional deviled eggs. You get perfectly smooth, tangy filling every time.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar or pickle juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Optional: 1 tablespoon chopped fresh chives, for garnish
Instructions
- Place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Let them cool completely, about 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until no lumps remain. This step is key for a smooth filling.
- Add the mayonnaise, Dijon mustard, vinegar (or pickle juice), salt, and pepper to the mashed yolks. Mix well until the filling is completely smooth and creamy. Taste and adjust seasoning if needed.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves. For a professional look, use a piping bag fitted with a star tip.
- Garnish each deviled egg half with a light sprinkle of paprika. If using, add a few chopped chives.
- Chill the deviled eggs for at least 30 minutes before serving for best flavor and texture.
Notes
- To prevent green rings around the yolk, make sure you cool the eggs rapidly in ice water immediately after boiling.
- For an extra tangy flavor, use pickle juice instead of plain white vinegar in the filling.
- You can make the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 120
- Fat: 8
- Saturated Fat: 2.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 100