Classic Deviled Eggs
By @chef1
The quintessential appetizer, these deviled eggs are creamy, tangy, and simply irresistible. A perfect addition to any gathering.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 teaspoon Dijon mustard
- ●1 tablespoon white vinegar
- ●1/4 teaspoon salt
- ●1/8 teaspoon black pepper
- ●Paprika Paprika, for garnish
Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath to cool completely.
- 2Gently peel the cooled eggs and slice them in half lengthwise.
- 3Carefully remove the yolks and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper.
- 4Mash the yolks and other ingredients together with a fork until smooth and creamy. You can also use a food processor for an extra smooth texture.
- 5Spoon the yolk mixture back into the egg white halves, dividing it evenly.
- 6Sprinkle the deviled eggs with paprika.
- 7Cover the deviled eggs and refrigerate for at least 15 minutes to allow the flavors to meld.
- 8Arrange the deviled eggs on a platter and serve chilled.
Recipe details
- Category
- Appetizer
- Preparation
- 35 minutes
- Cooking
- 20 minutes
Estimated total: 100 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and setup: 5 min planning allowance (setup)
- Place eggs in saucepan: 2 min planning allowance (transfer)
- Bring eggs to boil: 10 min planning allowance (boil_heat)
- Transfer eggs to ice bath: 2 min planning allowance (transfer)
- Cool eggs completely: 30 min planning allowance (cool)
- Peel and slice eggs: 10 min planning allowance (vegetable_prep)
- Remove yolks to mixing bowl: 2 min planning allowance (transfer)
- Add mayonnaise, mustard, vinegar, salt, pepper: 2 min planning allowance (transfer)
- Mash yolks and ingredients: 3 min planning allowance (mix)
- Spoon yolk mixture into egg white halves: 5 min planning allowance (assemble)
- Sprinkle with paprika: 2 min planning allowance (garnish)
- Arrange and serve: 2 min planning allowance (transfer)
- large eggs: USDA large portion weight
- mayonnaise: USDA cup portion weight
- Dijon mustard: generic prepared mustard reference; brand and style vary
- Dijon mustard: USDA tsp or 1 packet portion weight
- Using generic prepared yellow mustard as an approximation for Dijon mustard.
- white vinegar: USDA tbsp portion weight
- salt: USDA tsp portion weight
- black pepper: USDA tsp, ground portion weight
- Excludes optional Paprika, for garnish
- large eggs: 300 g · USDA reference 171287
- mayonnaise: 55 g · USDA reference 171009
- Dijon mustard: 5 g · USDA reference 172234
- white vinegar: 14.9 g · USDA reference 172237
- salt: 1.5 g · USDA reference 173468
- black pepper: 0.29 g · USDA reference 170931
- Paprika, for garnish: optional ingredient excluded
deviled eggs · mayonnaise · Dijon mustard · paprika
Estimated nutrition per serving
135 calories · 6.4 g protein · 0.5 g carbohydrate · 11.6 g fat · 0 g fiber · 235 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes optional Paprika, for garnish Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: