Deviled Eggs
A classic deviled eggs recipe with a creamy, tangy filling and a simple method for hard boiled eggs that peel easily every time. Perfect for holidays, parties, or an easy appetizer.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Paprika for garnish
Instructions
Cook the eggs
- Bring a pot of water to a full boil. Gently lower in the eggs and cook for 10–12 minutes.
Ice bath
- Transfer eggs immediately to an ice bath and let sit for at least 10 minutes.
Peel the eggs
- Crack and gently roll each egg, then peel under running water. Pat dry.
Slice and separate
- Slice eggs in half lengthwise. Remove yolks and place in a bowl. Arrange whites on a platter.
Make the filling
- Mash yolks with a fork until fine. Add mayonnaise, vinegar, mustard, salt, and pepper. Mix until smooth and creamy.
Fill the eggs
- Spoon or pipe the yolk mixture evenly into the egg whites.
Garnish and serve
- Sprinkle with paprika and serve immediately, or chill until ready to serve.
Notes
- Slightly older eggs peel more easily than very fresh eggs
- Peeling under running water helps release the shell cleanly
- For extra flavor, substitute pickle juice for vinegar
- These can be made a few hours ahead and kept chilled
Nutrition (per serving - approx. 3 halves)
- Calories: ~210
- Protein: 9g
- Carbohydrates: 1g
- Fat: 18g
- Sugar: 1g