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Classic Deviled Eggs

A nostalgic bite of creamy, tangy deviled eggs that are perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs, at room temperature Easier to peel when at room temperature.
  • 1/2 cup mayonnaise Use light mayo for a lighter, healthy option.
  • 2 teaspoons Dijon mustard Spicy brown mustard works too for more bite.
  • 1 tablespoon white vinegar or lemon juice Brightens the filling.
  • 1/2 teaspoon fine sea salt Adjust to taste.
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika Plus more for garnish.
Optional Mix-ins
  • 1-2 teaspoons sweet pickle relish For classic diner-style sweetness.
  • 1 teaspoon horseradish For a sharper edge.
  • crispy bacon, chopped chives, or cayenne For toppings.

Method
 

Preparation
  1. Place the eggs in a single layer in a large saucepan and cover with cold water by about an inch.
  2. Set the pan over high heat and bring to a rolling boil.
  3. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 11–12 minutes.
  4. Drain the hot water and immediately transfer the eggs to an ice bath.
  5. Let them chill for at least 10 minutes.
  6. Gently tap each egg on the counter and roll to crack the shell all over; peel under running water.
  7. Pat dry.
Filling Preparation
  1. Slice each egg in half lengthwise. Remove the yolks and place them in a medium bowl.
  2. Mash the yolks with a fork until smooth.
  3. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and smoked paprika.
  4. Taste and adjust seasoning.
  5. Spoon or pipe the yolk mixture back into the egg whites.
  6. Sprinkle with additional smoked paprika, chopped chives, or crispy bacon bits.
  7. Chill for at least 15 minutes before serving.

Notes

Store in an airtight container for up to 2 days. Serve cold or slightly chilled.