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Classic Deviled Eggs

The definitive recipe for traditional deviled eggs. Creamy, tangy yolk filling piped into tender egg whites, topped with paprika and chives.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs older eggs peel best
  • 3 tbsp mayonnaise full fat
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar or pickle juice
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly ground
Garnish
  • 1 tsp paprika smoked or sweet
  • 1 tbsp fresh chives chopped

Equipment

  • Large Pot
  • Slotted spoon
  • Mixing Bowl
  • Piping bag (optional)

Method
 

  1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil.
  2. Once boiling, reduce heat to low, cover, and simmer for 1 minute. Remove from heat and let sit covered for 12 minutes.
  3. Transfer eggs immediately to a bowl of ice water and let cool for 15 minutes.
  4. Peel eggs under cool running water. Pat dry.
  5. Slice eggs in half lengthwise. Remove yolks and place them in a medium bowl; arrange whites on a serving platter.
  6. Mash yolks with a fork or pass through a sieve for extra smoothness.
  7. Stir in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
  8. Pipe or spoon the yolk mixture back into the egg whites.
  9. Sprinkle with paprika and chopped chives before serving.

Notes

For easier peeling, use eggs that are 1-2 weeks old rather than farm-fresh.