Classic Deviled Eggs
This recipe creates classic deviled eggs, a timeless appetizer, by hard-boiling eggs, mashing the yolks with mayonnaise, vinegar, mustard, and seasonings, then refilling the whites. Garnished with smoked paprika, they offer a creamy, tangy, and savory bite, perfect for any gathering or snack. It's a simple yet elegant dish.
Equipment
- 1 Saucepan For boiling eggs.
- 1 Medium Bowl For mixing the yolk filling.
- 1 Fork For mashing egg yolks.
- 1 Serving Platter For arranging finished deviled eggs.
- 1 Small Spoon or Piping Bag For filling egg whites (spoon is fine, piping bag for professional presentation).
Ingredients
Main
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Notes
Achieving the perfect hard-boiled egg is key: the specified cooking method helps prevent the dreaded green ring around the yolk, ensuring a vibrant yellow center. For an extra smooth filling, press the mashed yolks through a fine-mesh sieve before mixing with other ingredients. Elevate the flavor profile by using a high-quality Dijon mustard, or a touch of hot sauce for a subtle kick. Fresh herbs like chives or dill, finely minced, can be folded into the yolk mixture or used as a garnish for added freshness and color. Always chill deviled eggs thoroughly before serving to allow the flavors to meld and for optimal texture.