Classic Deviled Eggs
A timeless party appetizer — hard-boiled eggs filled with a creamy, tangy yolk mixture. These deviled eggs are always the first thing to disappear at any gathering, potluck, or holiday table.
Prep
20 min
Cook
12 min
Servings
12
Calories
80
Difficulty
Easy
Cuisine
American
Ingredients
- • 12 large eggs
- • 1/2 cup mayonnaise
- • 2 teaspoons Dijon mustard
- • 2 teaspoons white wine vinegar
- • Salt and white pepper to taste
- • Paprika for garnish
- • Fresh chives, chopped, for garnish
- • Optional: 2 slices cooked bacon, crumbled
Instructions
- Step 1: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- Step 2: Once boiling, cover the pan, remove from heat, and let sit for exactly 12 minutes.
- Step 3: Transfer eggs to an ice bath and let cool completely, about 10 minutes.
- Step 4: Peel the eggs and slice in half lengthwise. Pop the yolks into a bowl.
- Step 5: Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- Step 6: Transfer the yolk mixture to a zip-lock bag or piping bag. Pipe filling into each egg white half.
- Step 7: Garnish with paprika, chives, and crumbled bacon if desired. Refrigerate until ready to serve.