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–+ servings

Classic Creamy Deviled Eggs

These deviled eggs are a timeless appetizer that never fails to impress at gatherings. With their perfectly cooked whites and creamy, tangy yolk filling, they're an elegant yet simple crowd-pleaser.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 88
Ingredients Method Nutrition

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Paprika for garnish
  • Fresh chives finely chopped (optional, for garnish)

Method
 

  1. Place eggs in a saucepan and cover with cold water, adding ½ teaspoon salt to the water (this helps with peeling later).
  2. Bring water to a rolling boil over medium-high heat.
  3. Once boiling, reduce heat to a gentle simmer and cook for 10-12 minutes for perfectly set yolks.
  4. While eggs cook, prepare an ice bath in a large bowl with cold water and ice cubes.
  5. Immediately transfer cooked eggs to the ice bath and cool for at least 10 minutes.
  6. Gently tap and roll each egg on a countertop to crack the shell all over, then peel under cool running water.
  7. Slice eggs in half lengthwise with a sharp knife, wiping the blade between cuts for clean edges.
  8. Carefully scoop out the yolks into a medium bowl, placing the whites on a serving platter.
  9. Add mayonnaise, both mustards, vinegar, salt, and pepper to the yolks.
  10. Mash with a fork until completely smooth and creamy, or use a food processor for an ultra-smooth filling.
  11. Transfer the filling to a piping bag fitted with a star tip, or use a small spoon to fill each egg white half.
  12. Sprinkle with paprika and garnish with chopped chives if desired.
  13. Refrigerate until ready to serve.

Nutrition

Calories: 88kcalCarbohydrates: 1gProtein: 6gFat: 7gSaturated Fat: 2gCholesterol: 187mgSodium: 88mg
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