Classic Deviled Eggs: A Simple Party Appetizer (Print Version)
Learn to make Classic Deviled Eggs with my easy, creamy recipe. Perfect for parties, potlucks, and a nostalgic snack! Get my personal tips.
# 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:
→ Main Ingredients
01 -
6-8 Large Eggs
02 -
1/4 cup Mayonnaise
→ Flavor Boosters
03 -
1 tbsp Dijon Mustard
04 -
1 tsp White Vinegar or Pickle Juice
→ Seasonings & Spices
05 -
Salt (to taste)
06 -
Black Pepper (to taste)
→ Garnish & Finishing Touches
07 -
Paprika (for garnish)
08 -
Fresh Chives or Dill (optional garnish)
# Instructions:
01 -
Alright, first things first, we need perfectly hard-boiled eggs. Place your eggs gently in a saucepan and cover them with cold water by about an inch. Bring it to a rolling boil over high heat. As soon as it hits that boil, turn off the heat, cover the pan, and let them sit for exactly 10-12 minutes. This is where I used to mess up, leaving them too long and ending up with that awful green ring around the yolk. Don't do that! Immediately transfer them to an ice bath for 5 minutes. This stops the cooking and makes them easier to peel, honestly.
02 -
Once your eggs are cool enough to handle, it's peeling time. Gently tap each egg on the counter, then roll it to crack the shell all over. Peel under cool running water; it helps the shell slide right off. I've had some epic peeling fails, where half the egg white comes off with the shell – so take your time! Once peeled, slice each egg lengthwise right down the middle, carefully. You want two neat halves for each egg, looking pretty and ready for filling.
03 -
Now, gently scoop out all those beautiful bright yellow yolks from the egg white halves. Pop them into a medium-sized bowl. Try to get every last bit, because that's where all our creamy magic is going to happen! The empty egg white shells will sit patiently on a platter, waiting for their delicious filling. This step always makes me smile, seeing those perfect little boats ready for their cargo.
04 -
Time for the fun part! Use a fork to mash the egg yolks until they're super fine and crumbly. This is key for a smooth filling. Then, add your mayonnaise, Dijon mustard, white vinegar (or pickle juice!), salt, and pepper. Mix everything together really well. I honestly just eyeball the salt and pepper, tasting as I go. It should be creamy, tangy, and absolutely delicious. Don't be shy, give it a taste!
05 -
You've got options here. For a rustic, homestyle look, just spoon the creamy yolk mixture back into the egg white halves. If you're feeling fancy (or just want to avoid a mess like my "exploding volcano" incident), use a piping bag with a star tip. It makes them look so polished and pretty. Fill each egg white half generously, mounding the mixture nicely. Sometimes I get a little messy here, but hey, it's homemade!
06 -
Almost there! Lightly sprinkle the tops of your deviled eggs with a dusting of paprika. If you're using chives or dill, snip a few bits over each egg. This adds a lovely pop of color and freshness. Then, here's the crucial bit: cover them loosely and pop them in the fridge for at least 30 minutes to an hour. Chilling helps the flavors meld and makes them taste even better. Honestly, they're hard to resist, but the wait is worth it!
# Notes:
01 -
Always use an ice bath for hard-boiled eggs; it makes peeling so much easier, I learned this the hard way!
02 -
Store deviled eggs in an airtight container with a damp paper towel over them to keep them from drying out.
03 -
If you're out of Dijon, a tiny bit of yellow mustard with a dash of hot sauce can work as a substitute.
04 -
For an extra fancy touch, pipe the filling using a star tip; it just elevates the presentation!
# Equipment Needed:
01 -
Saucepan
02 -
Large bowl
03 -
Fork
04 -
Ice bath
05 -
Platter (optional: piping bag)
# Nutrition (Per Serving):
Calories: 70
Total Fat: 6g
Total Carbohydrate: 1g
Protein: 3g