Classic Deviled Eggs Recipe (Creamy, Foolproof)
Deviled eggs, a timeless appetizer with a history dating back to ancient Rome, have been a staple at gatherings across cultures. These creamy, tangy bites are elevated with a dusting of paprika, adding a pop of color and a hint of smokiness. Perfect for any occasion, these deviled eggs bring a touch of elegance and nostalgia to your table.
Equipment
- Medium saucepan (3-quart / 2.8L)
- Mixing bowl (medium)
- Fork or fine-mesh strainer
- Sharp Knife
- Piping bag or zip-lock bag (optional, for neater filling)
Ingredients
- 6 large eggs preferably organic
- 2 tablespoons mayonnaise 30g, use a high-quality brand
- 1 teaspoon Dijon mustard 5g
- 1 teaspoon white vinegar 5ml, or apple cider vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- ¼ teaspoon paprika sweet or smoked, for garnish
Instructions
- Place the eggs in a single layer in a medium saucepan (3-quart / 2.8L) and add enough cold water to cover them by about 1 inch (2.5cm).6 large eggs
- Bring the water to a rolling boil over medium-high heat, then remove the saucepan from heat, cover it, and let it sit for 10 minutes.6 large eggs
- Drain the hot water and immediately run cold water over the eggs for at least 5 minutes to stop the cooking process and make peeling easier. Peel the cooled eggs and carefully slice them in half lengthwise.6 large eggs
- Gently remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until completely smooth, with no lumps remaining.6 large eggs
- Add the mayonnaise, Dijon mustard, vinegar, salt, and black pepper, and stir until you achieve a creamy consistency.2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/8 teaspoon salt, 1/8 teaspoon black pepper
- Carefully spoon or pipe the yolk mixture back into the egg white halves, creating a little peak in the center.
- Garnish each egg half with a sprinkle of paprika, giving a vibrant finish to the classic deviled eggs.1/4 teaspoon paprika
Notes
Storage: Assembled deviled eggs keep covered in the fridge for up to 1 day. For best results, store peeled whites and filling separately for up to 2 days and assemble a few hours before serving.
Make-ahead: Hard-boiled eggs keep unpeeled in the fridge for up to 1 week. Press plastic wrap directly onto the surface of the filling before refrigerating to prevent drying.
Substitutions: Swap regular paprika for smoked paprika for a deeper flavour. Use Greek yoghurt in place of half the mayonnaise for a lighter filling. Apple cider vinegar works in place of white vinegar.
Pro tip: For the smoothest filling, press the cooked yolks through a fine-mesh strainer before adding the wet ingredients — this eliminates any lumps a fork leaves behind.
Do not freeze: Deviled eggs do not freeze well. The whites become rubbery and the filling weeps.
Nutrition
Serving: 1servingCalories: 52kcalCarbohydrates: 0.3gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 94mgSodium: 79mgPotassium: 37mgFiber: 0.04gSugar: 0.1gVitamin A: 157IUVitamin C: 0.002mgCalcium: 15mgIron: 0.5mg
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