Classic deviled eggs are a delightful blend of creamy yolks, zesty mustard, and a hint of paprika, served in perfectly halved egg whites for a savory bite-sized treat.

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan and remove from heat. Let sit for 12 minutes.

Boil the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. Once cooled, gently tap and peel the eggs.

Cool and Peel

Slice the peeled eggs in half lengthwise and remove the yolks. In a mixing bowl, combine the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth.

Prepare Filling

Spoon or pipe the yolk mixture back into the egg white halves.

Fill the Egg Whites

Sprinkle the filled eggs with paprika and garnish with chives or parsley.

Garnish

large eggs

mayonnaise

Dijon mustard

white vinegar

salt

black pepper

paprika

chives or parsley (for garnish)

Deviled Eggs

Make Deviled Eggs Recipe in just 30m. Classic deviled eggs are a delightful blend of creamy yolks, zesty mustard, and a hint of paprika, served in perfectly halved egg whites for a savory bite-sized treat.

Deviled Eggs Recipe

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