Classic Deviled Eggs: A Homestyle Favorite (Print Version)

Classic Deviled Eggs: Our simple recipe delivers creamy, tangy perfection. Ideal for gatherings, holidays, or a delicious snack everyone will crave.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 12 Halves
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 12 large eggs
02 - 1/2 cup mayonnaise

→ Flavor Boosters

03 - 1 tbsp Dijon mustard
04 - 1 tsp white vinegar

→ Seasoning Essentials

05 - 1/2 tsp salt (or to taste)
06 - 1/4 tsp freshly ground black pepper (or to taste)

→ Garnish & Finishing Touches

07 - Paprika, for sprinkling
08 - 2 tbsp fresh chives, finely chopped (optional)

# Instructions:

01 - First, you'll want to gently place your eggs in a single layer in a saucepan. Cover them with cold water, about an inch above the eggs. Bring that water to a rolling boil over high heat. As soon as it hits that full boil, turn off the heat, pop a lid on, and let them sit for exactly 12 minutes. This is where I always set a timer, because overcooked eggs get that weird green ring, and nobody wants that! After 12 minutes, drain the hot water and immediately plunge the eggs into an ice bath. Let them chill out there for at least 5 minutes. This stops the cooking and helps with peeling, trust me!
02 - Once the eggs are cool enough to handle, it's peeling time. Gently tap each egg on a hard surface, then roll it to create tiny cracks all over. Start peeling under cold running water; it helps the shell separate from the egg. Honestly, this is the step where my kitchen gets a little messy, with tiny shell bits everywhere. Don't stress if a few aren't picture-perfect; they'll still taste amazing! I once tried peeling them hot, and it was a disaster, whites tearing everywhere. Learn from my oops!
03 - Carefully slice each peeled egg in half lengthwise. Gently scoop out those beautiful, vibrant yellow yolks into a medium bowl. Place the hollowed-out egg white halves onto a serving platter. Now, grab a fork and mash those yolks until they're nice and crumbly. You don't want big chunks here, just a smooth, uniform texture. This is the heart of your Classic Deviled Eggs, so take your time!
04 - To your mashed yolks, add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir it all together until it's super creamy and well combined. Give it a good taste here! This is your moment to adjust the seasonings. Need more tang? A tiny splash more vinegar. Craving more kick? A bit more Dijon. I usually add a little extra pepper because I love that zing, and it really elevates the Classic Deviled Eggs flavor.
05 - Now for the fun part: filling those egg white halves! You can use a small spoon for a rustic look, which is what I usually do when I'm just making them for my family. Or, if you're feeling fancy (or have company coming), spoon the mixture into a piping bag fitted with a star tip. This makes for a gorgeous, swirly presentation. Don't overfill them, or they'll be hard to transport and a bit messy. I've definitely had a few too-generously-filled Classic Deviled Eggs tumble off a plate before!
06 - Once all your Classic Deviled Eggs are filled, give them a lovely sprinkle of paprika. If you're using chives, snip some fresh ones over the top. This adds a pop of color and freshness. Pop them into the fridge for at least 30 minutes to let those flavors meld and for the eggs to firm up. Honestly, they taste even better when they've had a chance to chill. They'll look so inviting, just waiting to be devoured!

# Notes:

01 - Always use an ice bath for easy peeling; it's a game-changer I learned the hard way.
02 - Store leftover filling and egg whites separately if prepping ahead for best texture.
03 - Try adding a tiny pinch of curry powder to the yolk mixture for a warm, unexpected twist.
04 - For a pretty presentation, line your serving platter with fresh lettuce leaves.

# Equipment Needed:

01 - Saucepan
02 - large bowl
03 - fork
04 - serving platter
05 - piping bag (optional)

# Nutrition (Per Serving):

Calories: 110 kcal
Total Fat: 9g
Total Carbohydrate: 1g
Protein: 6g

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