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Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

By recipes genie | Published on December 31, 2024

Tools & Equipment

1
Saucepan
2
Slotted Spoon
3
Large Bowl
4
Sharp Knife
5
Small Spoon or Teaspoon
6
Fork
7
Mixing Bowl
8
Piping bag (optional)

Ingredients

Main Ingredients

  • 1
    6 count Large Eggs

Dressing

  • 1
    0.33 cup Mayonnaise
  • 2
    2 teaspoon Yellow Mustard
  • 3
    1 teaspoon White Vinegar
  • 4
    0.25 teaspoon Paprika
  • 5
    0.125 teaspoon Salt
  • 6
    0.0625 teaspoon Black Pepper

Garnish (optional)

  • 1
    0.125 tablespoon Fresh Dill
  • 2
    0.125 teaspoon Additional Paprika

Directions

1

Prepare the Eggs

Place the eggs in a single layer in a saucepan. Fill with enough cold water to cover the eggs by about an inch. The water should be cold to help prevent cracking.

2

Boil the Eggs

Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 10-12 minutes. This process cooks the eggs through without overcooking. Don’t let the eggs boil for long. Overcooked eggs will have a green ring around the yolk.

3

Cool the Eggs

Prepare an ice bath by filling a bowl with cold water and ice cubes. Once the eggs are done, use a slotted spoon to carefully transfer the hot eggs to the ice bath. Let them cool for at least 10 minutes. This stops the cooking process and makes the eggs easier to peel.

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4

Peel the Eggs

Gently tap each egg all over on a hard surface to crack the shell. Start peeling from the larger end of the egg where there is often an air pocket. Peel under a little bit of running water to help loosen the shell.

5

Slice the Eggs

Once peeled, rinse the eggs and pat them dry. Slice each egg lengthwise using a sharp knife. Be careful when using a knife. The egg is slick and can move easily while slicing.

6

Separate Yolks and Whites

Carefully scoop the yolks out of the egg whites using a small spoon or teaspoon. Place the yolks in a medium-sized mixing bowl. Try not to break the whites. Set aside the empty egg white halves on a plate or tray.

7

Mash the Yolks

Use a fork to mash the yolks in the bowl until they are smooth and crumbly. You want to get rid of large chunks for best results.

8

Mix the Filling

Add the mayonnaise, yellow mustard, white vinegar, paprika, salt, and black pepper to the mashed yolks. Mix everything together thoroughly until smooth and creamy. Taste the mixture and adjust seasonings as necessary.

9

Fill the Egg Whites

You can use a spoon or a piping bag to fill the egg whites. If using a spoon, carefully fill each egg white half with a generous amount of the yolk mixture. For a cleaner look, transfer the yolk mixture to a piping bag fitted with a decorative tip, and pipe the filling into the egg whites.

10

Garnish and Serve

Sprinkle the tops of the deviled eggs with additional paprika for color, and fresh dill (if using) for flavor. Serve immediately or refrigerate for later. Deviled eggs are best served chilled.

Recipe Tips

  • For the freshest eggs, purchase within a week of use and check the expiration date.
  • Store hard-boiled eggs in the refrigerator for up to a week.
  • If you don't have a piping bag, a resealable plastic bag with a corner snipped off works well.
  • Use a different spice like cayenne pepper or a dash of hot sauce for a spicier deviled egg.

Nutrition Facts (per serving)

Calories

75 kcal

Carbs

1g

Protein

3g

Fat

6g

Fiber

0g

Sugar

0.5g

Sat. Fat

1.5g

Sodium

100mg

Cholesterol

180mg

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