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The Best Classic Creamy Deviled Eggs Recipe

Six perfectly prepared deviled eggs arranged on a white plate, topped with creamy yolk filling and sprinkled with paprika.
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Make the best classic deviled eggs with this easy recipe. You get a rich, creamy egg filling every time, perfect for any party or holiday gathering.

Ingredients

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  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place the eggs in a saucepan and cover them with cold water by about one inch. Bring the water to a rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. After 12 minutes, drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Let them cool completely, about 15 minutes.
  4. Peel the cooled hard-boiled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the empty egg white halves on a serving platter.
  5. Use a fork to mash the egg yolks until they are fine and crumbly.
  6. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy. This step is key for the best deviled egg filling.
  7. Spoon or pipe the yolk mixture back into the hollowed-out egg white halves.
  8. Sprinkle the tops of the filled eggs with paprika before serving.

Notes

  • For easier peeling, use eggs that are about one week old rather than very fresh eggs.
  • If you want a tangier flavor, add 1/2 teaspoon of pickle relish to the yolk mixture.
  • To make this a Southern style deviled eggs recipe, add a dash of hot sauce to the filling.
  • You can make the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.

Nutrition

Find it online: https://tastethisplate.com/best-classic-creamy-deviled-eggs-recipe/