Classic Deviled Eggs
Yield: 12 servings
This Classic Deviled Eggs recipe features an irresistibly creamy and tangy filling made with just a few basic ingredients. Make this easy deviled eggs recipe as written, or try some of my flavorful variation suggestions listed in my post!
Ingredients
- 12 large hard boiled eggs, peeled
- ½ cup good quality mayonnaise
- 2 tablespoons prepared yellow mustard
- 2 teaspoons white vinegar
- ¼ teaspoon Morton kosher salt
- Optional garnishes (paprika + fresh chives or dill are my favorite!)
Instructions
- Slice eggs in half lengthwise. Pop out the yolks and place them in a medium-sized mixing bowl.
- Add the mayonnaise, mustard, vinegar, and salt to the yolks. Then use a fork to mash everything together. For the smoothest, creamiest texture, use an immersion blender to combine - I especially recommend this if you are planning to use a pastry bag and piping tip to add the yolk mixture to the egg whites.
- Divide the yolk mixture evenly between the egg white halves, with a spoon or pastry bag.
- Garnish as desired. A classic garnish is a sprinkle of paprika (I like to use smoked paprika) and chopped fresh chives or dill. A little sprinkle of black pepper is also good!
- Serve immediately or refrigerate until ready to serve.
Nutrition Information:
Calories: 65kcal Carbohydrates: 0.2g Protein: 0.2g Fat: 7g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 4mg Sodium: 135mg Potassium: 6mg Fiber: 0.1g Sugar: 0.1g Vitamin A: 8IU Vitamin C: 0.01mg Calcium: 2mg Iron: 0.1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.