The Best Deviled Eggs Recipe
Get ready to make the Best Deviled Eggs! This classic deviled egg recipe is so darn delicious, they won't last long at your next picnic or potluck!
Servings 12
Calories 70kcal
Ingredients
- 6 hard-cooked eggs peeled and cut lengthwise
- ¼ cup Mayonnaise
- 1 teaspoon prepared yellow mustard
- ½ teaspoon white vinegar
- ⅛ teaspoon salt and pepper if you like
- Paprika for garnish
Instructions
- To hard-boil the eggs, fill a pot with water and bring it to a boil. Insert eggs and boil for 12 minutes. Remove from heat and run under cold water and let cool, then peel.
- Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.
- Mash cooked yolks with a fork, and then add mayonnaise, mustard, vinegar and salt, mix with a whisk. Keep mixing until lumps are gone.
- Pipe or spoon egg yolk mixture into the egg cups. Piping is easy by filling a plastic bag with yolks and snipping the corner. Fill each egg white with enough filling to mound over the top a bit. Sprinkle with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Video
Notes
An alternate method to hard-boil eggs is to cover the eggs with water in a pot, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes.
STORING and TRANSPORTING: Store assembled deviled eggs in a single layer in a covered container or under plastic wrap. Transport them in a mini muffin tin or egg carrier.
MAKE- AHEAD: Eggs can be hard-boiled the day before the recipe is made.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.
Nutrition
Calories: 70kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 31mg | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.3mg