Go Back

Deviled Eggs Recipe

Classic deviled eggs made with creamy, tangy yolks and a hint of spice—simple, elegant, and perfect for any gathering or festive table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 84
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs
  • 1 teaspoon white vinegar or to taste
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon prepared mustard
  • salt and pepper to taste
  • 1 teaspoon paprika or to taste

Equipment

  • Medium saucepan
  • Bowl with ice water
  • Spoon
  • Small mixing bowl
  • Fork or small whisk
  • Sharp knife
  • Serving plate

Method
 

  1. Place the eggs in a saucepan, cover with cold salted water, and bring to a boil. Reduce the heat and simmer for 10–12 minutes until fully cooked, then transfer the eggs to an ice bath to cool completely.
  2. Once cooled, peel the eggs, slice them lengthwise, and gently remove the yolks. Mash the yolks in a bowl with vinegar, mayonnaise, mustard, salt, and pepper until smooth and slightly firm rather than overly creamy.
  3. Spoon the mixture back into the egg whites without packing it down—there should be enough to create a generous, overfilled top. Lightly sprinkle with paprika and refrigerate until serving.