The Best Classic Deviled Eggs Recipe (Foolproof & Extra Creamy)
Make the best deviled eggs that are creamy and flavorful for your next party. This classic recipe is easy to follow and always a crowd favorite, perfect for holidays or potlucks.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 halves (12 servings)
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
- Immediately transfer eggs to an ice bath to stop the cooking process. Let them cool completely, about 15 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl.
- Mash the egg yolks with a fork until they are fine crumbs.
- Add the mayonnaise, mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollowed-out egg white halves.
- Garnish each deviled egg with a light sprinkle of paprika.
- Arrange the finished eggs on a serving platter. Chill until ready to serve.
Notes
- For easier peeling, use slightly older eggs rather than very fresh ones.
- To make the filling extra smooth, press the yolk mixture through a fine-mesh sieve before mixing in the other ingredients.
- You can make the filling up to 24 hours ahead and store it covered in the refrigerator. Fill the egg whites just before serving.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 120
- Fat: 8
- Saturated Fat: 2.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 95