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The Ultimate Classic & Creamy Deviled Eggs Recipe

Close-up of perfectly piped deviled eggs garnished with paprika on a white platter.
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Make perfect, creamy deviled eggs every time with this straightforward recipe. This classic appetizer is ideal for holidays and gatherings.

Ingredients

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

Instructions

  1. Place eggs in a large saucepan and cover with cold water by about one inch.
  2. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl filled with ice and water) and let them cool completely for at least 15 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise.
  5. Carefully scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  6. Mash the yolks thoroughly with a fork until they are fine crumbs.
  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 hollows of the egg white halves.
  9. Sprinkle paprika over the top of each filled egg half before serving.

Notes

  • For easier peeling, use eggs that are at least one week old rather than very fresh eggs.
  • If you want a Southern Style variation, add 2 tablespoons of sweet pickle relish to the yolk mixture.
  • For a Million Dollar variation, mix 2 ounces of softened cream cheese and 2 slices of cooked, crumbled bacon into the filling.

Nutrition

Find it online: https://kitchnkudos.com/deviled-eggs-ultimate-classic-creamy-recipe/