Deviled Eggs
These classic deviled eggs are a crowd-pleasing appetizer that’s easy to make and perfect for parties.
Ingredients
Main Ingredients
- 6 large eggs Use fresh but not ultra-fresh eggs for easiest peeling.
- 3 tablespoons mayonnaise Choose a high-quality, full-fat mayo for best flavor.
- 1 teaspoon yellow mustard Classic American-style yellow mustard is recommended.
- 1/4 teaspoon paprika Use for color; smoked paprika can add extra flavor.
- 1/8 teaspoon salt Add to taste.
- 1/8 teaspoon black pepper Add to taste.
Optional Toppings
- chives For garnish.
- extra paprika For garnish.
- parsley For garnish.
Instructions
Preparation
- Prepare the eggs by placing them in a single layer in a saucepan and covering with cold water. Bring to a boil over medium-high heat, then reduce and simmer for 10 minutes.
- Cool the eggs by draining hot water and running cold water over them immediately; then transfer to a bowl of ice water to continue cooling for at least 5 minutes.
- Peel and cut the eggs lengthwise after they are fully cooled.
- Remove the yolks carefully from the egg whites and place the yolks in a separate bowl.
Filling
- Mash the yolks with a fork until smooth and lump-free.
- Mix in mayonnaise, mustard, paprika, salt, and pepper; stir until uniformly combined.
Assembly
- Fill the egg whites by spooning or piping back the yolk mixture into the hollowed whites.
- Decorate with optional toppings like chives, extra paprika, or parsley.
- Serve immediately or refrigerate until ready to serve.
Notes
Best served chilled. Deviled eggs can be stored in an airtight container for up to 48 hours. For variations, consider adding bacon, cheddar, or pickle juice.