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

Whip up a batch of creamy classic deviled eggs, a timeless appetizer perfect for any gathering. My easy recipe brings back all the nostalgic flavors.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 6 Large Eggs
02 - 1/4 cup Mayonnaise

→ Flavor Boosters

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

→ Finishing Touches

07 - Paprika (for garnish)
08 - Fresh Chives or Dill (optional, for garnish)

→ Optional Extras

09 - Pinch of Sugar
10 - Dash of Hot Sauce
11 - Finely chopped pickle relish

# Instructions:

01 - Place your eggs in a single layer in a saucepan, then cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once it's boiling, immediately turn off the heat, cover the pot, and let the eggs sit for exactly 10-12 minutes. This is my go-to method; I used to overcook them and get that dreaded green ring around the yolk, oops! This method gives you beautifully cooked yolks every single time.
02 - Once the eggs have steeped, drain the hot water and transfer them to an ice bath for about 5 minutes. This stops the cooking process and makes them so much easier to peel – trust me on this one, it’s a game-changer! I can't tell you how many times I've struggled with peeling warm eggs, only to tear away half the white. Cold water helps the shell separate cleanly, making for pretty deviled eggs.
03 - Carefully peel your cooled eggs. Then, slice each egg lengthwise down the middle. Gently scoop out the bright yellow yolks into a medium-sized bowl. Place the hollowed-out egg white halves onto a serving platter. This is where you really start to see your classic deviled eggs take shape!
04 - Using a fork, mash the egg yolks until they are mostly smooth, but a few small lumps are totally fine – gives it character, right? Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix everything together until it's creamy and well combined. Honestly, this step smells so good, that tangy mustard and rich yolk aroma is just delightful.
05 - Now for the most important part: taste the filling! Seriously, don't skip this. This is your chance to make these classic deviled eggs exactly how you like them. Need a bit more salt? A dash more vinegar for tang? Maybe a tiny bit of hot sauce if you're feeling adventurous? Adjust to your heart's content. I always taste, adjust, and taste again until it’s just right. I've learned the hard way that a little extra salt can really make the flavors pop.
06 - Spoon the creamy yolk mixture back into the hollowed-out egg white halves. You can use a small spoon for a rustic look, or a piping bag with a star tip for a more elegant presentation (I usually just use a spoon, honestly, less cleanup!). Sprinkle generously with paprika and, if using, fresh chives or dill. Chill for at least 15 minutes to let the flavors meld, then serve your beautiful classic deviled eggs!

# Notes:

01 - Always use eggs that are about a week old for easier peeling, I learned that the hard way!
02 - For best results, store leftover filling and whites separately and assemble right before serving.
03 - I've tried adding a tiny pinch of sugar to the yolk mixture; it really balances the flavors.
04 - Serve these chilled, maybe on a bed of lettuce, for the best presentation.

# Equipment Needed:

01 - Saucepan
02 - Medium bowl
03 - Fork
04 - Serving platter
05 - Optional: piping bag with star tip

# Nutrition (Per Serving):

Calories: 90
Total Fat: 7g
Total Carbohydrate: 1g
Protein: 5g

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