Deviled Eggs
Deviled eggs are a classic party appetizer, featuring halved hard boiled eggs filled with a creamy, tangy yolk mixture that is piped back in for an elegant finish. They are smooth, savory, and just a little zesty, with a dusting of paprika for color. These bite sized treats vanish quickly at any gathering and are always a crowd favorite.
- ⏱ 20 min
- 📊 easy
- 🍽 Party
Ingredients
- 6 eggs
- 3 tbsp mayonnaise
- 1 tsp mustard
- 1 tsp vinegar
- to dust paprika
Instructions
- Bring a pot of water to a rolling boil, gently lower in 6 eggs, and cook for exactly 11 minutes for fully set yolks.
- Immediately transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes, which stops the cooking and makes peeling easier.
- Peel the eggs carefully under a little running water, then slice each one in half lengthwise.
- Scoop the yolks into a bowl and mash them thoroughly with a fork until no large lumps remain.
- Mix the mashed yolks with 3 tablespoons of mayonnaise, 1 teaspoon of mustard, a splash of vinegar, and a pinch of salt until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves, mounding it slightly above the surface.
- Dust the tops with a light sprinkle of paprika and chill for at least 20 minutes before serving so the flavors settle.
💡 Chef's tip
Start the eggs in already boiling water rather than cold, then shock them in an ice bath right after, because this makes the shells slip off cleanly and prevents the gray green ring around the yolks.
A tiny splash of vinegar or pickle brine in the yolk filling cuts the richness and gives deviled eggs their signature tangy lift.
Nutrition (per serving)
- Calories: 150 kcal
- Protein: 7 g
- Carbs: 1 g
- Fat: 13 g
