Deviled Eggs: The Ultimate Recipe Guide
Creamy, tangy deviled eggs with a smooth yolk filling and a hint of mustard, topped with paprika for a classic appetizer that’s perfect for picnics, parties, or holiday gatherings.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 1 hr (includes cooling)
- Yield: 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard (or Dijon mustard)
- 1/2 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp black pepper
- Paprika (for garnish)
- Optional Add-ins:
- 1 tbsp sweet pickle relish
- 1 tsp horseradish (for spice)
- Fresh chives or dill (for garnish)
- Crumbled bacon (for topping)
Instructions
- Hard boil eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to ice water to cool completely.
- Peel and halve: Carefully peel eggs and slice in half lengthwise. Remove yolks and place in a bowl.
- Make filling: Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
- Fill eggs: Spoon or pipe filling into egg white halves. Garnish with paprika and optional toppings.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For easier peeling: Use older eggs (7-10 days old) and add 1 tsp baking soda to boiling water
- Make ahead: Prepare up to 1 day in advance (store covered in fridge)
- Serving tip: Use a piping bag with star tip for elegant presentation
- Variations: Add avocado, sriracha, or curry powder for different flavors
- Storage: Keep refrigerated and consume within 2 days
Nutrition
- Serving Size: 2 halves
- Calories: 140
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Find it online: https://us.recipesfood.org/deviled-eggs/
