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Classic Deviled Eggs: Eleanor’s 12 Minute Secret

Classic Deviled Eggs
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Create classic deviled eggs, a simple, creamy, and flavorful appetizer perfect for any gathering. This recipe brings back cherished memories with every bite.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 teaspoon white vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, for garnish

Instructions

  1. Place eggs in a saucepan and cover with cold water.
  2. Bring the water to a rolling boil over high heat.
  3. Remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  4. Immediately transfer the eggs to an ice bath to cool completely.
  5. Peel the cooled eggs and slice them in half lengthwise.
  6. Carefully scoop the yolks into a medium bowl.
  7. Mash the yolks with a fork until fine.
  8. Mix in the mayonnaise, mustard, and vinegar until smooth.
  9. Season the filling with salt and pepper.
  10. Spoon or pipe the yolk mixture back into the egg white halves.
  11. Sprinkle paprika over the top of each deviled egg half.
  12. Chill before serving.

Notes

  • For easier peeling, use eggs that are about a week old, not super fresh.
  • If you prefer a smoother filling, you can press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • Taste your filling before piping it back in; adjust salt or mustard as needed.

Nutrition

Find it online: https://delishdiarist.com/classic-deviled-eggs-recipe/