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A platter of classic deviled eggs, neatly arranged and garnished.

Deviled Eggs

These classic deviled eggs are a perfect appetizer for any occasion, featuring a creamy, tangy filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 halves
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • to taste paprika for garnish
Optional garnishes
  • fresh dill chopped
  • chives chopped
For spice
  • hot sauce a dash
  • a pinch cayenne pepper

Equipment

  • Saucepan
  • Bowl
  • Fork
  • Platter
  • Piping bag (optional)

Method
 

Cooking the Eggs
  1. Place eggs in a saucepan, cover with cold water by one inch, and bring to a rolling boil over high heat.
  2. Remove from heat, cover, and let stand for 10-12 minutes; then immediately transfer eggs to an ice bath for at least 5 minutes to cool completely.
Preparing the Filling
  1. Peel and halve the cooled eggs lengthwise, carefully scooping the yolks into a small bowl and arranging the whites on a platter.
  2. Mash the yolks with a fork until smooth, then stir in mayonnaise, mustard, vinegar, salt, and pepper until well combined and creamy.
  3. Spoon or pipe the yolk mixture back into the egg whites and garnish with a sprinkle of paprika and any optional additions like fresh dill or a dash of hot sauce.

Notes

For easier peeling, use eggs that are a few days old. Adjust seasoning to your taste, and for a smoother filling, use a food processor to blend the yolk mixture.