PrintThe Ultimate Flawless Classic Deviled Eggs: Creamy, Tangy, and Foolproof
I am happy you are here. This recipe shows you how to make the best classic deviled eggs. You will achieve a wonderfully creamy, tangy filling every time, making this the perfect crowd-pleasing appetizer for any gathering.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 47 min
- Yield: 24 halves (12 servings) 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Optional: Chopped fresh chives or dill, for garnish
Instructions
- Place the eggs in a single layer in a saucepan. Cover the eggs 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 it stand for exactly 12 minutes. This step helps prevent green rings.
- After 12 minutes, drain the hot water and immediately cover the eggs with ice water. Let them cool completely, about 15 minutes. This rapid cooling helps the shells release easily.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the empty egg white halves on a serving platter.
- Use a fork to mash the yolks until they are completely smooth and crumbly. This is key for a creamy texture.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix thoroughly until the filling is completely smooth and creamy. Taste and adjust seasoning if needed.
- Spoon or pipe the yolk mixture back into the hollowed-out egg white halves. Piping creates a more attractive presentation.
- Garnish each deviled egg half with a light sprinkle of paprika. Add chives or dill if you are using them.
- Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to set.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing with the other ingredients.
- You can make the filling up to one day ahead. Store it covered in the refrigerator, and fill the egg whites just before serving for the best texture.
- To prevent the whites from drying out, cover the filled platter tightly with plastic wrap before chilling.
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0.5
- Sodium: 100
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 95