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Classic Creamy Deviled Eggs

Six perfectly piped deviled eggs dusted with paprika, served on a white plate in bright sunlight.
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Make perfect, creamy deviled eggs every time with this simple recipe. This classic appetizer is ideal for parties, holidays, and gatherings.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water. Bring the water to a rolling boil over high heat.
  2. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 15 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise.
  5. Gently scoop the yolks into a medium bowl. Place the empty egg white halves on a serving platter.
  6. Mash the yolks with a fork until fine. Add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Garnish the tops of the filled eggs with a light sprinkle of paprika.
  9. Chill for at least 30 minutes before serving for the best flavor.

Notes

  • For easy peeling, crack the cooled eggs gently all over and peel them under running cool water.
  • If you prefer a tangier filling, substitute half of the mayonnaise with plain Greek yogurt.
  • Use a piping bag with a star tip for a professional look when filling the egg whites.

Nutrition

Find it online: https://delishdiarist.com/best-deviled-eggs-recipe-creamy-tangy/