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Classic Deviled Eggs

A creamy, tangy, and simple deviled egg recipe that's a guaranteed crowd-pleaser at any party.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 6 large eggs hard boiled and peeled
  • 3 tablespoons mayo just a good creamy one
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • Paprika for garnish

Method
 

  1. Place 6 eggs in a single layer in a saucepan. Cover with cold water about an inch above the eggs. Bring to a boil over medium heat.
  2. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
  3. Drain the hot water and run cold water over the eggs or place them in an ice bath. Let cool for 10 minutes before peeling.
  4. Slice each egg in half lengthwise. Remove the yolks and place them in a bowl. Set the whites aside.
  5. Mash the yolks with a fork until they are fine crumbs with no large chunks.
  6. Add 3 tablespoons mayo, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, and salt and pepper to taste. Mix until creamy and smooth.
  7. Spoon or pipe the filling into the egg white halves evenly.
  8. Sprinkle each filled egg with paprika for garnish.

Notes

For best results, boil the eggs a day ahead and store them in the fridge. You can also prepare the filling in advance and store it in an airtight container. Assemble the deviled eggs no more than two hours before serving to keep the whites from getting soggy. Optional toppings include crispy bacon, dill pickles, hot sauce, fresh herbs, or capers for added flavor and presentation.