Description
These classic deviled eggs are the perfect balance of creamy, tangy filling nestled in perfectly cooked egg whites. With their velvety texture and familiar yet irresistible flavor, they’re guaranteed to be the first appetizer to disappear at any gathering. This foolproof recipe ensures beautiful results that will have everyone asking for your secret!
Ingredients
Scale
- 12 large eggs
- ½ cup mayonnaise (homemade or your favorite brand)
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar (or apple cider vinegar)
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- Paprika, for garnish
- Optional add-ins: a pinch of cayenne, chopped fresh chives, or sweet pickle relish
Instructions
- Place the eggs in a single layer in a large saucepan. Cover with cold water by about an inch.
- Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 12 minutes.
- Transfer eggs to a bowl of ice water and let chill for 5–10 minutes—this makes peeling a breeze!
- Tap each egg gently on the counter, roll to crack, then peel under cool running water.
- Slice each egg in half lengthwise. Gently scoop out the yolks into a medium bowl and set the whites aside on a serving platter.
- Mash the yolks with a fork until they’re fine and crumbly. Add the mayo, Dijon, vinegar, sugar, salt, and pepper. Stir until smooth and creamy.
- Give it a little taste—add more salt, pepper, or a dash of cayenne if you like a kick!
- Spoon or pipe the yolk mixture back into the halved whites. If you’ve got a piping bag and a star tip, go for it—that presentation’s gonna impress!
- Sprinkle a light dusting of paprika over the tops and scatter a few chopped chives if you’re feeling fancy.
- Pop ’em in the fridge for at least 20 minutes so the flavors meld.
- Serve cold alongside other picnic classics or let them shine as the star of your next potluck.
Notes
- For the smoothest filling, press the egg yolks through a fine-mesh sieve before mixing with other ingredients.
- Older eggs (7-10 days) peel more easily than very fresh eggs.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Assembled deviled eggs can be made up to 24 hours ahead and kept refrigerated.
- For easy transportation, invest in a deviled egg carrier with a snap-on lid.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 215mg
Keywords: best deviled eggs, classic deviled eggs, creamy deviled eggs, easy appetizers, party food, picnic recipes, potluck favorites, gluten-free appetizers