Classic Deviled Eggs Recipe

Introduction

Classic deviled eggs are a timeless appetizer that’s perfect for gatherings, picnics, or any occasion. Creamy, tangy, and sprinkled with a touch of paprika, they offer a simple yet delicious flavor that everyone will enjoy.

Ingredients

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon mustard
• 1/2 teaspoon black pepper
• Pinch of salt
• Paprika (optional garnish)

Instructions

1. Step 1: Place the eggs in a medium pot and add just enough water to cover them completely.
2. Step 2: Bring the water to a boil over medium-high heat and let the eggs boil for 3 minutes. Then cover the pot, remove it from heat, and let the eggs sit, covered, for 15 minutes.
3. Step 3: Transfer the eggs to an ice water bath and let them cool for at least 5 minutes. Peel the shells off and set the eggs on a paper towel.
4. Step 4: Slice the eggs lengthwise and carefully scoop out the yolks into a medium bowl.
5. Step 5: Mash the yolks lightly with a fork until they become crumbly.
6. Step 6: Add mayonnaise, mustard, salt, and black pepper to the mashed yolks and mix until smooth and creamy.
7. Step 7: Spoon or pipe the yolk mixture back into the egg white halves and sprinkle with paprika if desired.

Tips & Variations

• For a twist, try adding a teaspoon of pickle relish or a splash of hot sauce to the yolk mixture for extra flavor.
• Use a piping bag or a resealable plastic bag with a corner snipped off to neatly fill the egg whites.
• Make sure eggs are fresh for easier peeling, or use slightly older eggs to avoid difficulty with peeling.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. Avoid storing them at room temperature for long periods. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs ahead of time?

Yes, you can prepare the filling and boil the eggs a day in advance. Assemble them just before serving to keep the egg whites firm and fresh.

How can I make deviled eggs look more decorative?

Using a piping bag for the filling creates a neat swirl, and topping with paprika, fresh herbs, or small pieces of bacon or chives adds color and flair.

Classic Deviled Eggs Recipe

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★★★★★

4.6 from 62 reviews

• Author: Mariam
• Total Time: 33 minutes
• Yield: 24 deviled egg halves 1x
• Diet: Low Fat

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Description

Classic deviled eggs with a creamy, tangy filling made from mashed egg yolks, mayonnaise, and mustard, perfectly seasoned and garnished with a sprinkle of paprika. A simple, timeless appetizer ideal for gatherings, picnics, and holiday celebrations.

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Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Filling

• 1/4 cup mayonnaise
• 1 tablespoon mustard
• 1/2 teaspoon black pepper
• Pinch of salt

Garnish

• Paprika (optional)

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Instructions

1. Boil the Eggs: In a medium pot, place the eggs and cover them with just enough water to submerge completely. Bring the water to a boil over medium-high heat and let boil for 3 minutes.
2. Steam the Eggs: After boiling, cover the pot and remove it from heat. Let the eggs sit, covered, for 15 minutes to finish cooking gently.
3. Cool the Eggs: Transfer the eggs to an ice water bath and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
4. Peel the Eggs: Carefully remove the shell from each egg and place the peeled eggs on a paper towel to dry.
5. Prepare the Yolks: Slice each egg lengthwise, carefully scoop out the yolks, and place them into a medium bowl.
6. Mash and Mix Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, salt, and black pepper. Stir well until the filling is smooth and creamy.
7. Assemble the Deviled Eggs: Spoon the yolk mixture back into the hollowed egg whites evenly.
8. Garnish: Sprinkle paprika on top of each deviled egg for a touch of color and flavor, if desired.

Notes

• Use room temperature eggs for easier peeling.
• Customize the filling by adding ingredients like chopped pickles, chives, or hot sauce.
• Use a piping bag for a neater filling presentation.
• Deviled eggs can be made a day ahead and refrigerated.
• Ensure eggs are fully cooled before peeling to prevent whites from tearing.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Keywords: deviled eggs, classic appetizer, egg recipe, party food, finger food, mayonnaise, mustard