Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon white vinegar or lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika (for garnish)
Optional: chopped chives or parsley
Instructions
Boil the Eggs
Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
Cool the Eggs
Transfer eggs to an ice bath and let them cool for about 5 minutes. Peel the shells carefully.
Slice the Eggs
Slice each egg in half lengthwise and gently remove the yolks.
Make the Filling
In a bowl, mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy.
Fill the Eggs
Spoon or pipe the yolk mixture back into the egg whites.
Garnish and Serve
Sprinkle with paprika and garnish with chopped herbs if desired. Serve chilled.
Notes
Cooking Tips
Use slightly older eggs
Eggs that are a few days old peel much easier than very fresh eggs.
Mash yolks thoroughly
For a smooth filling, mash yolks very well before adding other ingredients.
Use a piping bag for presentation
Piping the filling with a star tip makes deviled eggs look extra elegant.
Chill before serving
Refrigerating the deviled eggs for 20–30 minutes enhances flavor and texture.
Variations
Bacon Deviled Eggs
Top with crispy bacon bits for a smoky crunch.
Spicy Deviled Eggs
Add hot sauce, cayenne pepper, or diced jalapeños.
Avocado Deviled Eggs
Replace half the mayonnaise with mashed avocado.
Dill Pickle Deviled Eggs
Mix in finely chopped dill pickles or a splash of pickle juice.
Everything Bagel Deviled Eggs
Sprinkle everything bagel seasoning on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 160mg
- Fat: 12g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g