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Homemade Classic Deviled Eggs photo

Classic Deviled Eggs

This Classic Deviled Eggs recipe is a crowd-pleaser! Creamy, tangy filling in perfectly boiled egg whites makes for an irresistible appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Deviled Eggs:
  • 12 large hard-boiled eggs peeled
  • ½ cup good quality mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons white vinegar
  • ½ teaspoon Morton kosher salt
  • Optional garnishes paprika, fresh chives, or dill

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Fork or potato masher
  • Pastry bag or plastic bag
  • Serving platter

Method
 

Instructions:
  1. Start by placing your 12 large eggs in a medium saucepan. Cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat.
  2. Once the water reaches a rolling boil, cover the saucepan with a lid and remove it from heat. Let the eggs sit for about 12-15 minutes, depending on how well-done you like your yolks.
  3. After the time is up, transfer the eggs into an ice bath. This will stop the cooking process and make peeling easier. Let them cool for at least 5 minutes.
  4. Gently tap the eggs on a hard surface to crack the shell, then peel under running water for the best results. Set the peeled eggs aside.
  5. Slice each egg in half lengthwise and remove the yolks. Place the yolks in a mixing bowl and mash them with a fork. Add in the mayonnaise, yellow mustard, white vinegar, and kosher salt. Mix until smooth and creamy.
  6. Spoon or pipe the yolk mixture back into the egg whites. If you are using a pastry bag, cut a small hole in the corner for a neat filling.
  7. Sprinkle your Classic Deviled Eggs with paprika and top with fresh chives or dill for that extra pop of flavor and color. Serve immediately or refrigerate until ready to serve.

Notes

  • Use fresh eggs for better peeling results.
  • Experiment with different types of mustard for a flavor twist.
  • Don’t skip the vinegar; it enhances flavor and keeps the filling smooth.