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Traditional Deviled Eggs

These deviled eggs have a classic filling are the result of years of trial and error to make perfect deviled eggs. They are a holiday tradition in our house! Take care when serving — they're very slippery and will always land yolk-side down! I arrange them on a bed of lettuce to help keep them from sliding.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 787.1 kcal

Equipment

  • 1 Saucepan For boiling eggs
  • 1 Large Bowl For the ice bath
  • 1 Chef's knife For slicing eggs
  • 1 Mixing Bowl For the yolk mixture
  • 1 Piping Bag with Star Tip For professional presentation (optional, a spoon works too)

Ingredients
  

Main

  • 6 large eggs
  • 1 teaspoon white vinegar or to taste
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon prepared mustard
  • salt and pepper to taste
  • 1 teaspoon paprika or to taste

Instructions
 

  • Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
  • Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  • Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.

Notes

Achieving perfectly hard-cooked eggs is crucial; a proper ice bath immediately after cooking prevents the dreaded green ring and makes peeling significantly easier. For the filling, don't be afraid to adjust the mayonnaise to reach your desired creamy consistency. A touch of Dijon mustard can deepen the flavor profile, and a pinch of cayenne or a dash of hot sauce can introduce a subtle, exciting kick. For enhanced presentation, use a piping bag with a star tip to create elegant mounds of filling. Garnish with smoked paprika instead of regular paprika for a richer aroma, or finely chopped fresh chives for a herbaceous note and vibrant color. Always refrigerate thoroughly before serving to allow the flavors to meld beautifully.