Easy Deviled Eggs
Six simple ingredients, one crowd-pleasing appetizer. These classic deviled eggs come together quickly with a smooth, creamy filling that's easy to customize and even easier to make ahead.
Servings: 12 (2 pieces)
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Dash hot sauce optional
- Paprika sprinkled for garnish
- 2 tablespoons fresh chives, minced optional for garnish
Instructions
Hard Boil the Eggs
- Bring a medium pot of water to a boil. Carefully lower in the eggs, reduce heat to low, and simmer for 12 minutes. Keep a steady bubble, not a rolling boil.
- Ice Bath: fill a large bowl halfway with ice and add cold water. Transfer eggs to the ice bath and cool for 10-15 minutes. Use immediately or refrigerate unpeeled for up to one week.
Make the Deviled Eggs
- Peel the cooled eggs under cold running water. Slice each one in half lengthwise.
- Pop the yolks into a medium bowl. Arrange the whites on a serving platter, cut side up.
- Mash the yolks with a fork until smooth with no large chunks. Add the mayonnaise, mustard, and vinegar. Stir until creamy. Season with salt, pepper, and hot sauce to taste.
- Transfer filling to a piping bag with a large star tip and pipe into each white. No bag? Snip the corner of a resealable plastic bag and squeeze, or use a small spoon.
- Sprinkle with paprika and chives. Serve right away or refrigerate until ready.
Notes
Tips for Success
- Hot start = easy peel. Boiling water plus an ice bath makes a noticeable difference.
- Mash yolks completely before adding mayo — lumps will show in the filling.
- Adjust the mayo to taste. Less = firmer filling; more = creamier. Add a little at a time.
- Mayo: Use plain Greek yogurt, sour cream, or Miracle Whip (note: Miracle Whip adds sweetness and tang).
- Mustard: Dijon, hot German mustard, or a small amount of horseradish all work.
- Vinegar: Pickle juice or Worcestershire sauce are good swaps.
- Fill up to 24 hours ahead: make and store the filling separately from the whites; fill just before serving.
- Leftovers: airtight container in the fridge for up to 2-3 days.
- Don't leave out longer than 2 hours.
Nutrition
Calories: 106kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 111mg | Potassium: 65mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 264IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
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