The Ultimate Classic Deviled Eggs: Creamy, Tangy, and Foolproof
Make the best classic deviled eggs every time. This foolproof recipe delivers a perfectly smooth, tangy yolk filling that is a guaranteed crowd-pleasing appetizer for any party or holiday gathering.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 halves (12 servings) 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes. This timing helps prevent grey rings.
- Drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Let them cool completely, about 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Use a fork to mash the yolks until they are completely smooth and free of lumps.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix thoroughly until the filling is creamy and uniform. Taste and adjust seasoning if needed.
- Spoon the yolk mixture back into the egg white halves, or transfer the mixture to a piping bag fitted with a star tip for a professional look.
- Garnish each deviled egg half with a light dusting of paprika.
- Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to set.
Notes
- For easy peeling, make sure the eggs are fully chilled after boiling. You can also add a teaspoon of baking soda to the boiling water.
- To achieve the smoothest filling, press the yolks through a fine-mesh sieve before mixing with the other ingredients.
- You can make the yolk filling up to 24 hours ahead of time. Store it covered in the refrigerator and fill the egg whites just before serving.
- For a tangier flavor, substitute the white vinegar with pickle juice from a jar of sweet pickles.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 8
- Saturated Fat: 2.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 105