Description
A simple recipe for making traditional, creamy deviled eggs, perfect for any gathering.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by about one inch.
- 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 12 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Transfer the eggs immediately to the ice bath 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 egg white halves on a serving platter.
- Mash the yolks with a fork until fine.
- Mix in the mayonnaise, mustard, vinegar, salt, and pepper until the mixture is smooth.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
- Sprinkle paprika lightly over the top of each filled egg half before serving.
Notes
- To make peeling easier, gently tap the cooled eggs all over and roll them on the counter before peeling under running water.
- For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- If you want a tangier flavor, add 1 teaspoon of sweet pickle relish to the yolk mixture.
- Prep Time: 20 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