Classic Deviled Eggs
A crowd-pleasing appetizer with a smooth, tangy filling and a paprika finish. Perfect for holidays and potlucks.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes.
- Drain eggs and rinse with cold water. Peel and slice each egg in half lengthwise.
- Scoop the yolks into a medium bowl. Mash the yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Stir until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika before serving.
Notes
- For a smoother filling, you can press the mashed yolks through a fine-mesh sieve before mixing with other ingredients.
- To make ahead, prepare the yolk filling and store it in an airtight container in the refrigerator. Store the hollowed-out egg whites separately. Assemble just before serving.
- Deviled eggs can be transported in a deviled egg carrier or a container with a lid, ensuring they are chilled.
Nutrition
- Serving Size: 2 halves
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg
Find it online: https://mdlatdmm.com/deviled-eggs-recipe/