Deviled Eggs
These Deviled Eggs are creamy, tangy, and perfectly seasoned for any gathering. Made with simple pantry staples like mayonnaise and mustard, this classic Deviled Eggs recipe is easy to prepare, make-ahead friendly, and always the first appetizer to disappear at parties, holidays, and BBQs.
Ingredients
- Main Ingredients:
- 12 large eggs
- ½ cup mayonnaise
- 1 –2 teaspoons yellow mustard
- 1 teaspoon white vinegar or pickle juice
- Salt and black pepper to taste
- Optional Garnishes:
- Paprika
- Chopped chives
- Fresh parsley
- Pinch of cayenne pepper
Instructions
- Boil the Eggs:
- Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch. Bring to a gentle boil, then turn off heat, cover, and let sit for 10–12 minutes.
- Cool:
- Transfer eggs immediately to an ice bath. Let cool for at least 5 minutes.
- Peel & Slice:
- Peel eggs carefully under running water. Pat dry. Slice each egg in half lengthwise.
- Prepare Filling:
- Remove yolks and place in a mixing bowl. Mash with a fork until fine and crumbly.
- Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the Eggs:
- Spoon or pipe the mixture into the egg white halves using a piping bag or zip-top bag with the corner cut off.
- Garnish & Chill:
- Sprinkle with paprika and optional toppings. Chill for at least 30 minutes before serving.
Notes
- Slightly older eggs peel more easily than very fresh ones.
- Avoid overcooking to prevent a greenish ring around the yolk.
- For extra smooth filling, use a hand mixer for 30 seconds.
- If filling is too thick, add a small spoonful of mayo.
- If too thin, chill before serving or mash in an extra yolk.