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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 Medium Bowl For the ice bath
  • 1 Small Mixing Bowl For preparing the yolk mixture
  • 1 Fork For mashing yolks
  • 1 Sharp Knife For slicing eggs lengthwise

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

For perfectly peelable hard-boiled eggs, always start with cold water and ensure a rapid chill in an ice bath immediately after cooking; this prevents the greenish ring around the yolk. When preparing the filling, use a high-quality mayonnaise and consider substituting prepared mustard with Dijon for a more nuanced, sophisticated flavor. A touch of acidity, like a squeeze of fresh lemon juice, can brighten the mixture. For an elevated presentation, pipe the filling into the egg whites using a star tip, and garnish with finely chopped chives, fresh dill, or a tiny sprinkle of smoked paprika for added depth. Ensure the mixture is smooth but not overly wet to maintain structure.