Description
Make perfect, creamy deviled eggs using this simple recipe. This is a traditional appetizer ideal for parties and gatherings.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
- Remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Immediately transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise.
- Carefully scoop the yolks into a medium bowl. Place the empty white halves on a serving platter.
- Mash the yolks with a fork until fine crumbs form.
- Add the mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the top of each filled egg half before serving.
Notes
- To prevent gray rings around the yolks, cool the eggs quickly in an ice bath after boiling.
- For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- For a Southern style tang, substitute 1 teaspoon of sweet pickle relish for the white vinegar.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 95