Classic Deviled Eggs Recipe
A simple recipe for classic deviled eggs, a popular party appetizer perfect for picnics, potlucks, and holiday gatherings. These creamy deviled eggs are easy to make ahead and transport.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Chopped chives, for garnish (optional)
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain eggs and immediately plunge them into a bowl of ice water to stop the cooking. Let them cool for at least 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise.
- Carefully scoop the yolks into a medium bowl. Arrange the egg whites on a serving platter.
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Stir until the filling is creamy and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with paprika and chopped chives, if desired.
Notes
- For best results, use eggs that are a few days old, as they are easier to peel.
- You can make the yolk filling up to 2 days in advance and store it in an airtight container in the refrigerator.
- To transport deviled eggs, place them in a deviled egg carrier or arrange them in a single layer in a container with a lid, using muffin liners to keep them stable.
- These are a great make-ahead appetizer for any event.
Nutrition
- Serving Size: 2 halves
- Calories: 100
- Sugar: 1g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg