Classic Deviled Eggs Recipe
User Reviews
5
Classic Deviled Eggs Recipe
Description
The Classic Deviled Eggs Recipe uses a dozen hard-boiled eggs split in half with yolks whipped together with mayonnaise, yellow mustard, white vinegar, salt, and pepper. The filling is whipped to a light, fluffy texture and piped back into the egg whites, making each bite creamy and tangy. Smoked paprika adds a subtle smoky note when desired.
The eggs are cooked by boiling and steeping to achieve firmly set whites with tender yolks, then peeled smoothly by running under water. The egg yolk filling incorporates common condiments to balance creaminess, acidity, and seasoning for a well-rounded deviled egg flavor.
These deviled eggs can be served chilled as an appetizer, picnic item, or side dish. Add-ins like avocado, relish, cheese, or bacon bits can be mixed into the filling for variations. Fresh herbs or smoked paprika provide garnish options that brighten appearance and flavor.
Deviled eggs can be prepared a day or two ahead, keeping filling and whites separate until serving to maintain texture. Leftovers keep refrigerated up to two days due to the mayonnaise content. Slightly older eggs are easier to peel, and avoiding over-boiling prevents a green tinge on yolks.
Ingredients
- 12 egg hard boiled
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- smoked paprika optional
Instructions
- In a saucepan cover the eggs with cold water. The eggs should be covered by an two inches. Heat pot on high heat and bring water to full rolling boil. Turn off heat, keep pan on burning, cover and let sit for 10-12 minutes. Strain water from the pan and place eggs in ice water. Let cool 5 minutes.
- Peel shells off of eggs. Run the eggs under cool water while peeling to help the egg shell slide off easily.
- Slice the hard boiled eggs in half. Carefully scoop the yolks out and place them in a mixing bowl.
- Add the rest of the ingredients to the mixing bowl. Whisk vigorously to whip together the mixture until it's light and fluffy.
- Pipe or spoon the egg mixture back into the egg white. Sprinkle with smoked paprika.
- Store leftovers in the refrigerator or until ready to serve.
Notes
- Make deviled eggs a few hours ahead or up to two days before serving, storing filling and whites separately until ready to assemble.
- Use slightly older eggs for easier peeling and avoid a greenish yolk by not over boiling the eggs.
- Store leftovers refrigerated and consume within two days because of mayonnaise in the filling.
- For variations, add ingredients like avocado, relish, soft cheeses, bacon, heat (cayenne or jalapeño), or herbs to the filling or as garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 191mg | 64% |
| Sodium | 183mg | 8% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 266IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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