Creamy Classic Deviled Eggs: Easy Party Bites (Print Version)
Creamy Classic Deviled Eggs recipe for any occasion. Learn my family's secret to tangy, smooth deviled eggs, perfect for parties or a simple snack. So easy!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 12 Halves (6 Servings)
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
6 large eggs
02 -
1/4 cup full-fat mayonnaise
→ Flavor Boosters
03 -
1 tablespoon Dijon mustard
04 -
1 teaspoon white vinegar
05 -
1/4 teaspoon salt (or to taste)
06 -
1/8 teaspoon black pepper (freshly ground)
→ Finishing Touches
07 -
Paprika, for dusting
08 -
Fresh chives or dill, chopped (optional, for garnish)
# Instructions:
01 -
I used to dread boiling eggs, honestly. It felt like a gamble every time! But here's what works for me: gently place your eggs in a single layer in a pot. Cover them with cold water by about an inch. Bring it to a rolling boil over medium-high heat. Once it's really bubbling, immediately turn off the heat, cover the pot, and let them sit for exactly 10 minutes. This avoids that ugly green ring around the yolk, which I've seen way too many times in my early cooking days!
02 -
As soon as those 10 minutes are up, carefully drain the hot water and immediately plunge the eggs into a bowl of ice water. This "ice bath" is crucial, folks! It stops the cooking process dead in its tracks and makes them much, much easier to peel. I've skipped this step before, thinking I was clever, and ended up with torn, messy whites. Learn from my mistakes, please! Let them chill for at least 5 minutes, really get them cold.
03 -
Once cool, gently tap each egg on a hard surface and roll it to create tiny cracks all over. Then, peel under cool running water. The water helps separate the shell from the egg white, making the whole process smoother. Sometimes, I still get a stubborn one, but this method usually gives me beautifully smooth whites. It’s oddly satisfying when it works perfectly, like a little kitchen win!
04 -
Carefully slice each egg lengthwise with a sharp knife. Gently scoop out the bright yellow yolks into a medium bowl. Try to keep the whites intact – they're the little "cups" for our creamy filling! I sometimes get a little aggressive with my spoon and tear the whites, but hey, it's homemade, right? Imperfections add character, and they'll still taste amazing.
05 -
Now for the fun part! Add your mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the bowl with the yolks. Grab a fork and mash everything together until it’s super smooth and creamy. I like to really get in there and break down any lumps. Taste it! This is your chance to adjust the seasoning. Need more tang? Another tiny splash of vinegar. A bit more kick? A touch more Dijon, you know your taste buds best!
06 -
You can go fancy with a piping bag (I often use a ziploc bag with the corner snipped off when I'm feeling extra!) or just spoon the filling back into the egg white halves. I usually just spoon it because, honestly, who has time for extra dishes? Arrange them nicely on a platter. A final sprinkle of paprika and a few snips of fresh chives or dill, and you're good to go! They'll look so inviting.
# Notes:
01 -
For perfectly peelable eggs, always go from boiling water straight into an ice bath. It's a game-changer I learned the hard way.
02 -
Deviled eggs taste best fresh, but if you must store them, keep the filling and whites separate in airtight containers for up to 2 days. Fill just before serving!
03 -
No Dijon? Yellow mustard works in a pinch, though it gives a slightly different flavor. I tried it once, and it was... nostalgic, let's say.
04 -
A sprinkle of smoked paprika instead of sweet paprika adds a lovely depth if you're feeling adventurous. Or even a tiny piece of crispy bacon!
# Equipment Needed:
01 -
Medium pot
02 -
Large bowl
03 -
Fork
04 -
Sharp knife
05 -
Platter
# Nutrition (Per Serving):
Calories: 90 kcal
Total Fat: 7g
Total Carbohydrate: 1g
Protein: 5g