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Classic Deviled Eggs

Creamy, tangy classic deviled eggs filled with a mayo and Dijon yolk mixture and finished with paprika and chives.
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Prep Time 25 minutes
Cook Time 12 minutes
Servings: 12
Course: Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • Smoked paprika for garnish
  • Chopped fresh chives for garnish

Equipment

  • Large pot with lid
  • Large bowl of ice water
  • Small mixing bowl and fork
  • Zip-top bag or piping bag
  • Deviled egg platter (optional)

Method
 

  1. Step 1: Cover the eggs with cold water and bring to a boil.
  2. Step 2: Turn off the heat, cover, and let sit for 11 to 12 minutes.
  3. Step 3: Cool the eggs in ice water and peel.
  4. Tip: Older eggs peel more easily.
  5. Step 4: Halve the eggs and remove the yolks.
  6. Step 5: Mash the yolks with the mayonnaise, Dijon, vinegar, salt, and pepper.
  7. Step 6: Fill the whites and garnish with paprika and chives.
  8. Tip: Chill until serving.

Notes

Calories are an estimate per serving (2 halves).
Do not leave deviled eggs out for more than 2 hours.