Classic Deviled Eggs

These Classic Deviled Eggs are a timeless appetizer, cherished for their simple and irresistible flavor. Included are easy-to-follow steps, eliminating the challenges that most people hate about making Deviled Eggs. Ideal for holidays, picnics, or parties, this appetizer never fails to bring joyful munching.

Course Appetizer

Cuisine American

Keyword Classic Deviled Eggs, Deviled Eggs with Mayonnaise, Traditional Deviled Eggs Recipe

Prep Time 20

Cook Time 13

Servings servings

Calories 105kcal

Author Heather

Ingredients

6 large eggs
2 tablespoons mayonnaise *see Note #1 below
1 teaspoon dijon mustard
1 teaspoon white vinegar
salt and pepper to taste
1 tablespoon chopped chives *as garnish
1/2 teaspoon paprika *as garnish

Instructions

Cooking Easy Peel Eggs

For more in-depth instructions see Easy Peel Hard-Boiled Eggs.
Place a steaming basket in a covered pot or large pan with 1 inch of water. Bring to boil, add eggs, cover, and steam for 13 minutes. Prepare an ice bath (3 cups ice + water). Transfer eggs to ice bath immediately after steaming; wait 15 minutes, then peel.

Peeling Eggs

Gently tap and roll eggs on countertop to crack the shell. Peel from the wide end for easy removal.
Halve eggs lengthwise, remove yolks into medium bowl, and mash with a fork.
Mix yolks with mayo, mustard, vinegar, salt, and pepper until smooth and creamy, using a spatula to remove lumps.

Mess Free Filling

Open a quart size freezer bag or sandwich bag and insert one corner into a drinking glass with the top of the bag folded over the edge of the glass.
Fill the bag with the egg yolk mixture and remove from glass.
Twist the top of the bag to remove excess air and cut the corner of the bag to create a piping tip.
Arrange egg whites on a platter and pipe the egg yolk mixture evenly into the egg whites.
Garnish with fresh chopped chives and a sprinkling of paprika.
See Note #5 below for easy transporting and storage.

Notes

Recipe Notes

Note #1- For extra creamy Deviled Eggs add 1 additional tablespoon of mayonnaise (total 3 tablespoons).

Note #2- For extra delicious Deviled Eggs use Maille Mustard for its gourmet quality. It adds a tangy kick and depth to your deviled egg filling, enhancing the overall taste.

Note #3- Lemon juice or white balsamic vinegar may be used as a substitute.

Note #4- A quality sea salt such as Maldon's Sea Salt Flakes elevates these eggs because of its flakey texture and pure clean taste.

Note #5- The easiest way to transport Deviled Eggs is to use an egg carrier.

Store in the refrigerator both before and after serving. Avoid leaving them out at room temperature for more than 2 hours, or no more than 1 hour if the temperature is about 90℉. Store them in an air tight container to prevent them from absorbing odors and drying out.

These Classic Deviled Eggs are best when consumed within 1 to 2 days of preparation.

Nutrition