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–+ servings
A platter of Classic Deviled Eggs, generously filled and topped with paprika and fresh parsley.

Classic Deviled Eggs

A simple recipe for classic deviled eggs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 eggs
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 6 large eggs
For the Filling
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
For Garnish
  • 1 pinch paprika

Equipment

  • Medium saucepan
  • Bowl
  • Fork
  • Piping bag
  • Knife

Method
 

  1. Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
  2. Once boiling, remove from heat, cover, and let stand for 10 minutes.
  3. Drain eggs and run under cold water until cool. Peel and slice in half lengthwise.
  4. Scoop out the yolks and place them in a bowl. Arrange the egg whites on a serving platter.
  5. Mash the yolks with a fork. Add mayonnaise, mustard, and vinegar. Mix until smooth.
  6. Season with salt and pepper to taste.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Sprinkle with paprika before serving.

Notes

You can add a pinch of cayenne pepper to the yolk mixture for a little heat.

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