Description
Creamy, smooth, and perfectly balanced classic deviled eggs made with simple ingredients and the right technique. A foolproof appetizer that works every time.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar (or lemon juice)
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
Instructions
Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then turn off heat, cover, and let sit for 10–12 minutes.
Transfer eggs immediately to an ice bath and let cool for at least 5 minutes.
Peel eggs carefully and slice in half lengthwise.
Remove yolks and mash finely. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Spoon or pipe the filling into egg whites. Sprinkle with paprika and serve chilled.
Notes
- Mash yolks before adding mayo to avoid lumps
- Use slightly older eggs for easier peeling
- Avoid overboiling to prevent gray yolks
- Chill before serving for best texture
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 6 servings (12 halves)
- Calories: 70–80 kcal per half