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Classic Deviled Eggs

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings: 12 deviled eggs
Course: Appetizer
Cuisine: American

Ingredients

  • 7 7 large eggs
  • 3 3 tablespoons mayonnaise light or regular
  • 1 1 teaspoon yellow prepared mustard
  • 1 ½ 1 ½ teaspoon red wine vinegar
  • dash of worcestershire sauce
  • Dash of hot sauce like Tapatio brand
  • salt and pepper to taste
  • paprika for sprinkling

Instructions

    Cup of Yum
  1. Place the eggs in the bottom of a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over medium-high heat. Immediately take the saucepan off the heat, cover and let the eggs sit for 15-16 minutes. While the eggs cook, fill a large bowl with ice water.
  2. Carefully drain most of the hot water out of the pot (keeping the eggs from rolling out) and slosh the pan side to side to crack the shells of the eggs. Scoop the eggs out with a slotted spoon and place in the ice water bath for 3-4 minutes. Peel the eggs under a stream of warm running water.
  3. Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard the two ugliest egg whites (or let your kids eat them with a sprinkle of salt like mine love to do). Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
  4. Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the 12 remaining egg whites. Dust with a sprinkle of paprika and chill until ready to serve.

Notes

  • Variations: the recipe, as written, is a fantastic base for classic deviled eggs. You could do a million variations of this recipe. My favorite is to add a few crumbles of blue cheese to the filling and instead of paprika, sprinkle cooked, crumbled bacon on top of the deviled eggs. Wow.
  • Vinegar: I prefer red wine vinegar here but you can really experiment with any type of vinegar you have on hand.
  • Mayo: if you enjoy making and eating homemade mayo, this might be the time to break it out since the mayo flavor really comes through on deviled eggs. Good tasting mayo is key here.

Nutrition Information

Serving 1 Deviled Egg Calories 50kcal (3%) Carbohydrates 1g (0%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 109mg (36%) Sodium 72mg (3%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 12deviled eggs

Amount Per Serving

Calories

% Daily Value*

Serving 1 Deviled Egg
Calories 50kcal 3%
Carbohydrates 1g 0%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 109mg 36%
Sodium 72mg 3%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.