The Ultimate Creamy Classic Deviled Eggs: A Foolproof Recipe for Potlucks and Holidays
Make the best deviled eggs every time with this easy, traditional recipe. You get a wonderfully creamy yolk filling that is perfect for any party, potluck, or holiday gathering. These crowd pleasing recipes disappear fast!
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 halves 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Optional: Chopped chives or dill, 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 method helps you achieve perfectly cooked eggs without 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.
- Mash the egg yolks thoroughly with a fork until they are fine and crumbly.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy. This is the secret to a tangy yolk filling.
- Spoon or pipe the yolk mixture back into the hollowed-out egg white halves. Piping creates a beautiful presentation for your party appetizer ideas.
- Garnish each deviled egg half with a light sprinkle of paprika. Add chives or dill if you are using them.
- Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to meld. These are great make ahead appetizers.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the wet ingredients.
- If you are making these ahead of time, store the filled eggs in an airtight container in the refrigerator. Wait to add the paprika garnish until just before serving.
- To easily peel the eggs, gently crack the shell all over and peel under cool running water.
Nutrition
- Serving Size: 2 halves
- Calories: 75
- Sugar: 0.5
- Sodium: 110
- Fat: 6.5
- Saturated Fat: 1.8
- Unsaturated Fat: 4.7
- Trans Fat: 0.1
- Carbohydrates: 0.5
- Fiber: 0.1
- Protein: 3.5
- Cholesterol: 95