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Classic Deviled Eggs

Classic deviled eggs combine hard-cooked eggs with a smooth, tangy filling of mayonnaise, Dijon mustard, and vinegar. Pipe or spoon the mixture into the whites and finish with a sprinkle of paprika.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • water cold; as needed
  • ice as needed
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.125 tsp salt
  • 0.125 tsp ground black pepper
For the garnish
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

Cook and cool the eggs
  1. Place the eggs in a 3-quart saucepan in a single layer.
  2. Add cold water to cover them by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Remove the pan from the heat and cover it.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water and cool for 5 to 10 minutes.
  7. Drain and peel the eggs.
Make the filling
  1. Halve the eggs lengthwise and transfer the yolks to a bowl.
  2. Arrange the whites cut side up on a serving plate.
  3. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
Fill and garnish
  1. Spoon or pipe the yolk mixture into the egg whites.
  2. Sprinkle with paprika.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the mayonnaise and seasonings. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. Light mayonnaise can be used as a lower-calorie swap.