Classic Deviled Eggs | Creamy Homemade Filling Easy Appetizer Recipe
Master classic deviled eggs with our easy recipe! Experience perfectly boiled eggs and a tangy, creamy filling featuring Dijon mustard. Complete instructions and nutritional details await.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
Instructions
- Step 1: Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes.
- Step 2: While eggs are standing, prepare an ice bath by filling a medium bowl with ice and water. Once the 10-12 minutes are up, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes.
- Step 3: Gently tap and roll each cooled egg on a hard surface to crack the shell, then carefully peel under cool running water. Cut each egg lengthwise in half and carefully scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Step 4: Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the bowl with the egg yolks. Mash with a fork until very smooth and creamy, ensuring no large lumps remain. Taste and adjust seasonings if needed.
- Step 5: Spoon or pipe the yolk mixture evenly back into the hollows of the egg white halves. Garnish each deviled egg with a light sprinkle of paprika before serving immediately or refrigerating until ready to serve.
Notes
- For the freshest taste, store your deviled eggs in an airtight container in the refrigerator for up to 2-3 days, but they are truly at their best when enjoyed within 24 hours.
- Deviled eggs are designed to be served chilled or at cool room temperature, so please avoid reheating them as it will negatively impact their delicate texture and flavor.
- Present these delightful bites on a bed of fresh parsley or alongside a vibrant crudités platter for an elegant and inviting appetizer at any gathering.
- For effortlessly perfect peels every time, don't skip the ice bath after cooking; it immediately stops the cooking process and helps the shell separate cleanly from the egg white.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 72
- Sodium: 121mg
- Fat: 6.2g
- Saturated Fat: 1.4g
- Trans Fat: 0g
- Protein: 0.2g