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Classic Deviled Eggs

Classic Deviled Eggs - recipe card
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Perfectly creamy deviled eggs with a tangy, velvety filling and a sprinkle of paprika. The yolks are blended with mayonnaise, mustard, and a touch of vinegar for a classic, crowd-pleasing appetizer.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon paprika, for garnish
  • Fresh dill or chives, minced (optional, for garnish)

Instructions

  1. Place the 6 large eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Set the pan over high heat and bring the water to a full, rolling boil. Once boiling, cover the pan, remove it from the heat, and let stand for exactly 12 minutes. This method ensures the yolks are fully set but not overcooked.
  2. While the eggs are resting, prepare an ice bath by filling a large bowl with cold water and ice cubes. After 12 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them cool completely, about 5 minutes, to stop the cooking and make peeling easier.
  3. Peel the eggs under cool running water to help remove any stubborn shell fragments. Gently pat the peeled eggs dry with a paper towel. Using a sharp knife, slice each egg in half lengthwise. Carefully scoop out the yolks into a small bowl, using a spoon to release them cleanly. Place the egg white halves on a serving platter cut-side up.
  4. Using the back of a fork, mash the egg yolks into a fine crumbly paste. Add the 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, 1/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Stir until the mixture is completely smooth and creamy, with no lumps. Taste and adjust salt or mustard as desired.
  5. Transfer the yolk mixture to a small piping bag fitted with a star tip, or use a zip-top plastic bag with one corner snipped off. Pipe the filling evenly into the cavity of each egg white half, mounding it slightly above the rim. Alternatively, use a small spoon to fill each egg white.
  6. Sprinkle the filled eggs lightly with the 1/8 teaspoon paprika. For a fresh finish, garnish with a sprinkle of minced fresh dill or chives if desired. Serve immediately or refrigerate until ready to serve.

Notes

Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. They do not freeze well. For best texture and flavor, bring to room temperature, about 10 minutes, before serving. To ensure easy peeling, use eggs that are at least 1 week old; fresher eggs are more difficult to peel.

Nutrition

Keywords: deviled eggs, classic deviled eggs, easy appetizer, hard boiled eggs, party food, finger food, picnic recipe, Easter appetizer, creamy deviled eggs, stuffed eggs

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