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Classic Deviled Eggs

Classic Deviled Eggs - recipe card
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These classic deviled eggs feature a velvety, tangy yolk filling piped into perfectly cooked egg whites for an elegant appetizer. A touch of Dijon mustard and a hint of paprika add depth without overpowering. They’re the ultimate crowd-pleaser for picnics, potlucks, and holiday gatherings.

Ingredients

Scale
  • 6 large eggs (for 12 deviled egg halves)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon smoked paprika, plus more for garnish
  • 1 tablespoon fresh chives, finely chopped (optional)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan and add cold water to cover by 1 inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12 minutes. This gentle cooking method prevents overcooking and ensures easy peeling.
  2. While eggs cook, prepare an ice water bath in a large bowl. After 12 minutes, transfer eggs to the ice bath and let cool for 5 minutes. Cooling rapidly stops the cooking process and helps the eggs peel cleanly.
  3. Peel the eggs under cool running water, starting at the wide end where the air pocket is. Gently crack the shell all over and peel away. Pat dry with paper towels.
  4. Slice each egg in half lengthwise with a sharp knife. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
  5. Mash the yolks with a fork until no large lumps remain. Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon smoked paprika. Mix until smooth and creamy.
  6. Taste the filling and adjust seasoning if needed. For a smoother texture, press the filling through a fine-mesh sieve or blend in a small food processor.
  7. Transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off). Pipe the filling into the egg white halves, mounding it slightly.
  8. Alternatively, spoon the filling into the egg whites using two spoons. Garnish with a light sprinkle of smoked paprika and fresh chives, if desired.
  9. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

Notes

Storage: Store deviled eggs in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the filling becomes watery and the whites rubbery. To make ahead, prepare the filling and egg whites up to 2 days in advance, store separately, and assemble just before serving. Reheating is not advised; serve cold.

Nutrition

Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, egg appetizer, picnic food, potluck recipe, hard boiled eggs, Dijon mustard, paprika, party food, Easter appetizer, low carb snack

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