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"Classic deviled eggs arranged on a red serving tray, filled with creamy seasoned yolk mixture and sprinkled with paprika for a traditional homemade appetizer

lassic creamy, tangy deviled eggs

Classic creamy, tangy deviled eggs with a smooth yolk filling and a light dusting of paprika. The reliable appetizer that disappears from every family gathering and potluck table.
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Prep Time 20 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 2 minutes
Servings: 12 eggs
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1½ teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • Salt and black pepper to taste
  • Paprika for garnish

Equipment

  • Large pot, bowl for ice bath, knife, medium bowl, fork, serving platter

Method
 

  1. Place eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil.
  2. Remove from heat, cover, and let sit 12 minutes.
  3. Transfer eggs to an ice bath and cool completely.
  4. Peel under cool water, slice in half lengthwise, and scoop yolks into a bowl.
  5. Mash yolks until smooth. Mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.
  6. Spoon or pipe filling into egg white halves.
  7. Dust with paprika. Chill at least 30 minutes before serving.

Notes

Older eggs peel more easily. The ice bath is essential. Filling can be made a day ahead. Best served chilled.