PrintClassic Creamy Deviled Eggs: The Best Party Appetizer
I am so glad you are here. This is my foolproof recipe for classic deviled eggs, resulting in a creamy, tangy filling perfect for any gathering. You will create a crowd-pleasing finger food every time.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 47 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a large saucepan and cover them with cold water by about one inch.
- Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Carefully transfer the hot eggs to the ice bath using a slotted spoon. Let them cool completely, about 15 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Use a fork to mash the egg yolks until they are completely smooth.
- Add the mayonnaise, yellow mustard, Dijon mustard, salt, and pepper to the mashed yolks. Mix until the filling is creamy and uniform.
- Spoon or pipe the yolk mixture back into the hollow of each egg white half.
- Sprinkle paprika lightly over the top of each filled egg half for garnish.
- Chill the deviled eggs for at least 30 minutes before serving.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- If you want a Southern Deviled Eggs flavor, add 1 tablespoon of sweet pickle relish to the yolk mixture.
- To make these ahead, cover the filled eggs tightly with plastic wrap and refrigerate for up to one day.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 120
- Fat: 8
- Saturated Fat: 2.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 4
- Cholesterol: 105