Description
These Classic Deviled Eggs are creamy, tangy, and made with just a handful of simple ingredients. Hard-boiled eggs are filled with a smooth mixture of egg yolks, mayonnaise, mustard, and seasonings, then topped with a sprinkle of paprika for the perfect finishing touch. Whether you're serving them for Easter, holiday gatherings, potlucks, or summer cookouts, this easy deviled egg recipe is always a crowd favorite.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ⅛ teaspoon kosher salt, or to taste
- ⅛ teaspoon black pepper
- Paprika, for garnish
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10 to 12 minutes.
Transfer the eggs immediately to a bowl of ice water and allow them to cool completely. This helps stop the cooking process and makes peeling easier.
Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Arrange the egg white halves on a serving platter.
Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, salt, and pepper. Mix until creamy and well combined.
Spoon the filling into the egg white halves or transfer it to a piping bag for a more polished presentation.
Sprinkle paprika evenly over the tops of the deviled eggs before serving.
Notes
For the easiest peeling, use eggs that are at least a few days old rather than farm-fresh eggs.
Cool the eggs completely in an ice bath before peeling. This helps separate the shell from the egg white.
For extra smooth filling, press the yolks through a fine mesh sieve before mixing with the other ingredients.
Nutrition
- Serving Size: 1
- Calories: 105
- Sugar: 0g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g