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Creamy Classic Deviled Eggs Recipe

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A simple, creamy deviled eggs recipe perfect for parties and gatherings, featuring a smooth filling with Dijon mustard and a hint of vinegar.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • Smoked paprika, for garnish
  • Optional: pinch of garlic powder or a few drops of hot sauce

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat, then cover the pan and remove it from heat. Let the eggs sit for 12 minutes. (If altitude is high, add 2 minutes.)
  2. Drain the hot water and immediately transfer the eggs into a bowl of ice water. Let them cool for at least 5 minutes or until completely cold.
  3. Gently tap each egg on the counter, then roll it lightly to crack the shell all over. Peel under running water if desired. Pat dry with paper towels.
  4. Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl, setting the whites aside on your platter.
  5. Mash the yolks with a fork or potato masher until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and freshly ground black pepper to taste. Mix well until creamy and smooth. If mixture is too thick, add a tiny splash of milk or water.
  6. Spoon or pipe the yolk mixture back into the egg white halves. For piping, fill a piping bag fitted with a star tip or a resealable plastic bag with a corner snipped off.
  7. Sprinkle smoked paprika evenly over the filled eggs. Cover and refrigerate for at least 30 minutes before serving.

Notes

Use slightly older eggs for easier peeling. Adding a teaspoon of baking soda to boiling water can help loosen shells. Avoid overcooking eggs to prevent greenish yolk rings. For a smoother filling, mash yolks thoroughly or strain. If filling is too thick, thin with a splash of milk or water. Piping the filling gives a professional look but spooning works fine. Refrigerate for at least 30 minutes before serving to meld flavors. Store leftovers in an airtight container for up to 2 days; best served cold.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, party appetizer, easy deviled eggs, classic deviled eggs, picnic food, potluck recipe

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