Deviled Eggs Recipe

Deviled Eggs are a crowd-pleasing appetizer that always disappear in a flash! Learn how to make them with simple ingredients and a few tricks.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 56kcal

Place the eggs in a pot with two teaspoons of salt and two teaspoons of vinegar, then fill with enough water until the eggs are covered by 1 to 2 inches. Bring to a boil over medium-high heat. Once boiling, set a timer for 7 minutes.
While the eggs are boiling, fill a large bowl with ice and cold water. Once the timer goes off, immediately transfer the eggs to the ice bath to cool completely, about 10 minutes.
Peel the eggs and cut each boiled egg in half lengthwise.
Carefully remove the yolks and place them in a medium bowl. Add the mayo, mustard, and remaining 1 teaspoon of vinegar, and mash together with a fork until smooth. Season to taste with salt and pepper.
Spoon the filling into the cooked egg whites or transfer to a piping bag with a star tip and pipe into the center of each egg white. Garnish with paprika and serve immediately or refrigerate for a few hours before serving.

Remove the egg yolks carefully. After the egg is peeled and cut in half, carefully scoop out the yolk with a small spoon. A smaller utensil without a sharp edge is ideal, as it’s easy to break through the egg white when removing the yolk.
Assemble shortly before serving. Deviled eggs are best freshly prepared. You can hold the egg whites and the filling separately in the fridge for up to 1 day, but once assembled, serve them within a few hours for the best texture and flavor.
You can vary which type of vinegar you use. Apple cider, white wine, or even red wine vinegar all work well. Vinegar gives the filling brightness, so don’t skip it; use one you have on hand. If you don’t have vinegar, substitute it with fresh lemon juice!