Deviled Eggs · Classic
Classic Deviled Eggs
Hard-boiled eggs with a creamy, tangy filling and a sprinkle of paprika. A potluck and holiday favorite that you can make a day ahead.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 12 · 24 deviled eggs
- Level
- Easy
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tsp dijon mustard
- 1 tsp apple cider vinegar, or pickle juice
- ¼ tsp kosher salt
- 1 pinch black pepper
- paprika, or smoked paprika, to garnish
- 1 tbsp chives, finely chopped (optional)
Steps
- Lay the eggs in one layer in a large saucepan and cover with cold water by 1 inch.
- Bring to a full boil over high heat.
- Turn off the heat, cover the pan and let the eggs stand until the yolks are cooked through.
- Move the eggs into a bowl of ice water to cool.
- Peel the eggs under cool running water and pat them dry.
- Cut each egg in half lengthwise with a sharp knife, wiping the blade between cuts.
- Pop the yolks into a bowl and set the whites on a platter, cut side up.
- Mash the yolks with a fork until fine, with no lumps.
- Add the mayonnaise, mustard, vinegar, salt and pepper and stir until very smooth.
- Spoon or pipe the filling into the egg whites.
- Dust with paprika and sprinkle with chives, if using. Chill until serving.
Tip: Pressing the yolks through a fine-mesh strainer makes the smoothest filling.
Tip: Keep deviled eggs cold and don't leave them out more than 2 hours.
Storage: Refrigerate covered up to 2 days.
Make ahead: Make the whites and filling up to 1 day ahead and store them separately. Fill just before serving.
Estimated nutrition per serving: 130 calories · protein 6 g · carbohydrates 0 g · fiber 0 g · sugars 0 g · fat 12 g (saturated 2.5 g) · sodium 180 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.