Description
A simple recipe for making traditional deviled eggs.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water.
- Bring water to a boil over high heat.
- Remove pan from heat, cover, and let stand for 12 minutes.
- Drain hot water and immediately cover eggs with ice water to stop cooking.
- Once cool, peel the eggs and slice them in half lengthwise.
- Carefully scoop the yolks into a medium bowl.
- Mash the yolks with a fork until smooth.
- Mix in the mayonnaise, mustard, and vinegar.
- Season the mixture with salt and pepper.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the top of each filled egg half.
- Chill before serving.
Notes
- For easier peeling, use slightly older eggs rather than very fresh ones.
- You can substitute Dijon mustard for yellow mustard for a different flavor.
- For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 100
- Sugar: 0.5
- Sodium: 150
- Fat: 9
- Saturated Fat: 2.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 5
- Cholesterol: 180
Keywords: deviled eggs, eggs, appetizer, picnic food, party snack, mayonnaise, mustard