Classic Deviled Eggs

One egg that has been hard boiled and filled

Learn how to make Classic Deviled Eggs with my easy recipe tutorial plus lots of tips! Deviled eggs are a great recipe for an appetizer, Easter dinner, or they can compliment any Holiday meal. A creamy and rich egg yolk filling inside hard boiled egg white halves.

Course Appetizer, Easter, Thanksgiving

Cuisine American

Keyword classic deviled eggs

Prep Time 15

Chill Time 30

Total Time 45

Servings

Calories 68kcal

Author Jessica - Together as Family

Ingredients

12 large eggs
1/2 cup full-fat mayonnaise
1 tablespoon yellow mustard
2 teaspoons white vinegar
½ teaspoon kosher salt
⅛ teaspoon black pepper
paprika (garnish)

Instructions

* Use your favorite method to make hard-boiled eggs. An easy-to-follow stove top method is below if wanted.
Gently place a single layer of eggs into the bottom of a large saucepan and cover the eggs with cold water. Bring the water to a boil over high heat.
Once boiling, cove the pan with a lid and reduce the heat to low and let simmer for 10-12 minutes.
When the eggs are done cooking, remove them and place them inside an ice water bath (fill a large bowl with ice and then cold water) and let them sit there for 5 minutes.
Peel the shell off of each hard boiled egg and then cut in half lengthwise. Remove the yolk and place the yolks into a mixing bowl and place the egg white halves onto a plate or serving platter.
12 large eggs
Use a fork to crush the egg yolks until it's a fine crumbly mixture. Add in the mayonnaise, mustard, white vinegar, salt and pepper. Mix until smooth and well combined.
1/2 cup full-fat mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons white vinegar, ½ teaspoon kosher salt, ⅛ teaspoon black pepper
Place the creamy egg yolk filling into a piping bag or a Ziploc bag with the corner snipped off. Pipe the egg yolk mixture into each egg white half to create the deviled eggs.
Cover the plate with plastic wrap and chill the deviled eggs for at least 30 minutes before serving.
^{* Deviled eggs are best served fresh, for the best texture, but they can be refrigerated for 24 hours ahead of time before serving if needed.}
Sprinkle some paprika over top each egg before serving. You can also garnish with fresh chopped parsley, dill, chives, or green onion if wanted.
paprika

Notes

Use full-Fat Mayo : For the best creamy texture and taste use high quality full-fat mayo in this recipe. I love the Hellmen's brand or Best Foods brand for mayo.

Peeling Egg Shell Tip/Ice Bath : To make peeling the egg shells really easy make sure you transfer the warm cooked eggs immediately into an ice bath and let them sit for about 5-10 minutes in the ice water. Gently tap the egg on a hard surface and peel them under cool gently flowing water to help remove any remaining small shell pieces from the egg white. The ice water bath is also a good idea because the eggs need to be chilled before making the deviled eggs.

Adjust Mayo + Mustard For Creaminess : Use less or more mayo for your desired creaminess for the egg yolk mixture. You can also use less if you desire a less-creamy egg yolk filling in the mixture of egg yolks. If you want more tanginess then increase the yellow mustard and for less tangy, decrease the mustard and maybe start with 1-2 teaspoons.

Nutrition