This recipe for Deviled Eggs is easy to make with simple ingredients. Classic deviled eggs are always a favorite appetizer or side dish any time of the year!
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- garnish - paprika
Hard boiled eggs. Place the eggs in simmering water and let cook for 14 minutes. Remove the eggs with a slotted spoon and immediately place them in an ice water bath for at least 5 minutes to stop the cooking and to make them easier to peel.
Peel the shells from the eggs, rinse and then cut each egg in half. Place the egg white on a plate and place the eggs yolks into a bowl.
Mash the egg yolks with a fork to break them up and then add the mayo, mustard, vinegar salt and pepper. Mix until smooth and creamy.
Fill each egg white half with the egg yolk mixture and sprinkle with paprika.
- Eggs less than a week old are the hardest to peel. Use the Instant Pot method for easy to peel eggs.
- Make the eggs a day or two in advance and store the egg whites and filling separate until you are ready to serve. Assemble the day you plan to serve them.
- Use add-ins like bacon bits and cheese for a spin on the classic recipe.
- Store the deviled eggs in the fridge in an air-tight container for up to 3 days.
- Deviled eggs can not be frozen. The egg white will become tough and watery when frozen.
Serving: 1g | Calories: 59kcal | Carbohydrates: 0.2g | Protein: 3.2g | Fat: 5g