5.0 from 18 votes
Deviled Eggs Recipe
These classic Deviled Eggs make the best side dish idea for Easter, picnics, and more. This recipe has pro tips that ensure the best fresh flavor and pop of color!
Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings: 12 Deviled Eggs
Calories: 64 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6 large eggs
- 1 teaspoon distilled white vinegar see notes
- ¼ cup mayonnaise
- 2 teaspoons yellow mustard or Dijon
- ¼ teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- paprika for garnish
- chives for garnish
Instructions
Hard Boil the Eggs
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process.
Cup of Yum
Peel
- Crack the larger end of the egg on a hard surface and use your fingers to begin peeling. Slide a spoon in between the shell and the egg and rotate the egg until the shell lifts and is removed.
Slice and Fill
- Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl.
- Add the vinegar to the warm egg yolks and use a fork to mash and combine. Let them cool, then incorporate the mayonnaise, mustard, garlic powder, salt, and pepper.
- Spoon the filling into the egg whites or transfer to a piping bag and fill each egg. Garnish with paprika and chives and chill until ready to serve.
Notes
- Pro Tips
- Storage
- White rice vinegar or apple cider vinegar can be used instead of distilled white if needed.
- You may want to boil extra eggs in the event that some don't peel as well as others. You can always use the extra yolks to make more filling for the eggs.
- 1-2 teaspoons of sweet relish makes a nice addition to the yolk filling, however I don't recommend it if you're using a piping bag, as the relish can get stuck.
- Roughly chopped bacon is a great garnish idea as well.
- Mix the egg yolks with the vinegar while they're still warm. The vinegar helps to prevent discoloration and enhances the flavor.
- Add the mayo when the yolks have cooled to avoid an oily consistency.
- The USDA advises that deviled eggs are good for 4 days, but for optimum freshness, it's best if you serve them within 2 days of making them.
- Nutritional information is per deviled egg. There are 12 deviled eggs in this recipe.
Nutrition Information
Calories
64kcal
(3%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
94mg
(4%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
123IU
(2%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Deviled Eggs
Amount Per Serving
Calories 64
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 94mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.