Creamy Classic Deviled Eggs
A quick and easy recipe for creamy classic deviled eggs with a smooth, velvety filling perfect for parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 deviled egg halves (6 eggs) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs (preferably organic or free-range)
- 3 tablespoons mayonnaise (recommend Hellmann’s)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt (or to taste)
- Pinch of freshly ground black pepper
- Smoked paprika for garnish
- Optional: Fresh chives or parsley, finely chopped
Instructions
- Place 6 large eggs in a medium saucepan and cover with cold water by about an inch (approximately 2.5 cm). Bring the water to a rolling boil over medium-high heat, then immediately remove from heat and cover the pan with a lid. Let the eggs sit in hot water for 12 minutes.
- Using a slotted spoon, transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
- Gently tap each egg on a hard surface and peel off the shell. Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.
- Mash the yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and a pinch of black pepper. Mix until smooth and creamy. Adjust seasoning if needed.
- Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with smoked paprika and garnish with chopped fresh chives or parsley if desired.
Notes
For perfectly smooth filling, pass the yolk mixture through a fine mesh sieve before mixing in mayo and mustard. Use eggs about a week old for easier peeling. Avoid overcooking eggs to prevent green rings around yolks. Filling can be made a day ahead and refrigerated separately for best texture.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 140
- Fat: 11
- Carbohydrates: 1
- Protein: 7
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