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Classic Creamy Deviled Eggs

These classic Deviled Eggs have firm egg whites and a smooth, creamy yolk filling made with mayonnaise, mustard, vinegar, and simple seasonings. They are a beginner-friendly appetizer for holidays, parties, picnics, and family gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
40 minutes
Total Time 1 hour 12 minutes
Course: Appetizer, Side Dish
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large Eggs
  • Cold water, as needed
  • Ice cubes, as needed
  • ⅓ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon fine salt
  • ⅛ teaspoon ground black pepper
  • Paprika, for garnish
  • Finely chopped fresh chives, optional

Equipment

  • Medium saucepan with lid
  • Large mixing bowl
  • Slotted spoon or kitchen tongs
  • Small mixing bowl
  • Sharp knife
  • Fork
  • Serving plate
  • Spoon or piping bag

Method
 

  1. Arrange the eggs
  2. Cover with cold water
  3. Bring to a boil
  4. Rest the eggs
  5. Chill the eggs
  6. Peel the eggs
  7. Cut the eggs
  8. Remove the yolks
  9. Mash the yolks
  10. Prepare the filling
  11. Fill the eggs
  12. Garnish the eggs
  13. Chill before serving

Notes

  • Eggs that have been refrigerated for several days often peel more cleanly than very fresh eggs.
  • Do not cook the eggs for longer than directed. Overcooking can create a gray-green ring around the yolks.
  • Add extra mayonnaise only 1 teaspoon at a time. Too much mayonnaise can make the filling runny.
  • A teaspoon or zip-top bag with one corner cut off can replace a piping bag.
  • Dijon mustard can replace yellow mustard in the same amount.
  • Apple cider vinegar, pickle juice, or lemon juice can replace white vinegar.
  • Prepare the eggs up to 1 day before serving and keep them covered in the refrigerator.
  • For the best taste and texture, eat refrigerated leftovers within 2 days.
  • Do not leave deviled eggs at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F.