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Classic Creamy Deviled Eggs

Close-up of several classic deviled eggs, featuring piped yolk filling and a dusting of bright red paprika.
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A simple recipe for traditional deviled eggs with a creamy, tangy filling, perfect as an appetizer.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
  2. Remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Immediately drain the hot water and cover the eggs with ice water to stop the cooking process. Let them cool completely, about 10 minutes.
  4. Peel the cooled eggs carefully. Slice each egg in half lengthwise.
  5. Gently scoop the yolks into a medium bowl. Place the empty egg white halves on a serving platter.
  6. Mash the yolks thoroughly with a fork until fine.
  7. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  8. Spoon or pipe the yolk mixture back into the egg white halves.
  9. Sprinkle paprika lightly over the top of each filled egg half before serving.

Notes

  • To prevent grey rings around the yolks, cool the eggs quickly in ice water immediately after boiling.
  • For easier peeling, gently tap the cooled eggs all over to crack the shell, then peel under running cool water.
  • You can make the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.

Nutrition

Find it online: https://afripaket.com/classic-deviled-eggs-recipe/