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A platter of perfectly prepared deviled eggs, garnished for a gathering.

Classic Deviled Eggs

These classic deviled eggs are a crowd-pleasing appetizer, perfect for parties or picnics. Hard-boiled egg yolks are mixed with mayonnaise, mustard, and seasonings for a creamy, tangy filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 halves
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • null paprika for garnish

Equipment

  • Saucepan
  • Mixing Bowls
  • Serving Platter

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring water to a boil, then immediately turn off heat, cover, and let stand for 10-12 minutes.
  2. Carefully transfer eggs to an ice bath for 5 minutes to stop cooking and cool them completely. Once cool, peel the eggs and slice each in half lengthwise.
  3. Gently scoop the yolks into a small bowl and set the whites aside on a serving platter. Mash the yolks with a fork until smooth, ensuring no large lumps remain.
  4. Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix well until the mixture is creamy and thoroughly combined, tasting and adjusting seasonings as needed.
Assembly
  1. Spoon or pipe the yolk mixture evenly back into the hollows of the egg whites. Garnish each deviled egg with a sprinkle of paprika before serving.
  2. Chill the deviled eggs for at least 30 minutes before serving for best flavor and texture. Serve cold as an appetizer or side dish.

Notes

For an extra touch, pipe the yolk mixture into the egg whites using a pastry bag with a star tip.