Classic Creamy Deviled Eggs: A Family Favorite Recipe (Print Version)

Whip up Classic Creamy Deviled Eggs, a delightful appetizer. My simple recipe brings a touch of nostalgia and flavor to any gathering.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 12 Halves (6 Servings)
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Base Ingredients

01 - Large Eggs (6-8)
02 - Mayonnaise (1/4 cup)

→ Flavor Boosters

03 - Dijon Mustard (1 tablespoon)
04 - White Vinegar (1 teaspoon)
05 - Salt (1/4 teaspoon, or to taste)
06 - Black Pepper (1/8 teaspoon, or to taste)

→ Finishing Touches

07 - Smoked Paprika (for garnish)
08 - Fresh Chives (finely chopped, optional)

# Instructions:

01 - Gently place your eggs in a large pot and cover them with cold water by about an inch. I always add a pinch of salt to the water, though I'm not entirely sure why, it’s just what I’ve always done. Bring the water to a rolling boil, then immediately turn off the heat, cover the pot, and let them sit for 10-12 minutes. This method helps prevent that dreaded green ring around the yolk – a mistake I've made too many times! After soaking, drain and plunge them into an ice bath for 5 minutes. This stops the cooking and makes peeling a dream, usually.
02 - Now for the peeling! This is where the magic (or chaos) happens. Gently tap each egg on a hard surface to crack the shell, then peel under cool running water. Honestly, some days they peel perfectly, and other days it's a battle, leaving little craters in my egg whites. Don't stress too much if they're not absolutely perfect; the filling will cover most imperfections. Once peeled, slice each egg in half lengthwise with a sharp knife. Carefully scoop out the bright yellow yolks into a medium mixing bowl, doing your best to keep the whites intact. Sometimes a yolk breaks a white, but hey, that's real cooking!
03 - With the yolks in your bowl, grab a fork or a potato masher. This is the fun part! Mash those yolks until they're super fine and crumbly. I aim for no big lumps, because no one wants a chunky deviled egg filling, right? Sometimes, if I'm feeling impatient, I'll use a food processor, but honestly, a fork works just fine and gives you more control over the texture. The smell of the yolks as they mash is surprisingly comforting, signaling the goodness to come!
04 - Now for the good stuff! To the mashed yolks, add your mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Stir it all together really well until the mixture is smooth and creamy. This is the moment to taste! Seriously, don't skip tasting. Is it tangy enough? Need more salt? A little extra pepper? I always adjust here, sometimes adding a tiny bit more mustard or a splash more vinegar if it feels like it needs a lift. It should be a beautiful, pale yellow and smell absolutely delicious.
05 - Time to fill! You can go rustic and just use a small spoon to dollop the creamy yolk mixture back into each hollowed-out egg white. Or, if you're feeling a bit fancy, spoon the mixture into a piping bag fitted with a star tip (or just snip off the corner of a Ziploc bag). Pipe the filling neatly into each egg white half, creating pretty swirls. I find piping looks great, but honestly, a spoon works just as well, and sometimes I'm just too messy for a piping bag, lol.
06 - Once all your egg whites are filled, it’s time for the finishing touches. Sprinkle a light dusting of smoked paprika over each deviled egg. If you're using fresh chives, chop them finely and scatter them over the top for a pop of green. Now, this next part is crucial: cover the platter loosely with plastic wrap and chill the Classic Creamy Deviled Eggs in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully and firms up the filling. I always get impatient, but trust me, it’s worth the wait. They'll look and taste even better!

# Notes:

01 - Always start eggs in cold water for easier peeling – I learned that the hard way after many frustrating peeling sessions.
02 - Don't overmix the filling; a light hand keeps it airy and creamy.
03 - Taste and adjust seasoning after mixing; your palate is your best guide!
04 - For the best flavor, chill deviled eggs for at least 30 minutes before serving.

# Equipment Needed:

01 - Large pot
02 - mixing bowl
03 - potato masher or fork
04 - piping bag (optional)
05 - serving platter.

# Nutrition (Per Serving):

Calories: 80 kcal
Total Fat: 7g
Total Carbohydrate: 1g
Protein: 4g

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