Traditional Deviled Eggs

Traditional Deviled Eggs
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    35 mins
  • SERVING
    6 People
  • VIEWS
    1.0K

Elevate your appetizer game with these lusciously creamy and subtly tangy deviled eggs, a timeless classic reimagined for the modern palate. A perfect harmony of flavors and textures that will disappear from the platter in minutes.

Ingridients

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Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    187 mg
  • Fiber
    0 g
  • Protein
    6 g
  • Saturated Fat
    2 g
  • Sodium
    137 mg
  • Sugar
    0 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gently place eggs in a saucepan and cover with cold, salted water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 12 minutes. (12 minutes)

Image Step 02
02 Step

Recipe View Carefully transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs under cold running water. (10 minutes)

Image Step 03
03 Step

Recipe View Slice the eggs lengthwise and gently scoop out the yolks, placing them in a medium-sized bowl. Arrange the egg white halves on a serving platter. (5 minutes)

Image Step 04
04 Step

Recipe View Using a fork, mash the yolks until smooth. Add the white vinegar, mayonnaise, Dijon mustard, salt, and pepper. Blend until the mixture is light and fluffy. Adjust seasonings to taste. (5 minutes)

Image Step 05
05 Step

Recipe View Spoon the yolk mixture back into the egg white halves, mounding it slightly. (10 minutes)

Image Step 06
06 Step

Recipe View Dust generously with smoked paprika and garnish with finely chopped fresh chives, if desired. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. (30 minutes)

For an extra creamy texture, consider using an immersion blender to whip the yolk mixture.
Experiment with different mustards, such as whole grain or horseradish mustard, for a unique twist.
For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
Make sure the eggs are completely cooled before peeling, which makes it easier to remove the shell without damaging the egg white.

Arch Lakin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 337 Ratings)
Total Reviews: (8)
  • Rylee Dach

    Followed the recipe exactly and they turned out perfectly!

  • Mollie Reynolds

    Instead of paprika, I sprinkled some everything bagel seasoning on top.

  • Vito Dubuque

    I used avocado oil mayo and it was amazing!

  • Mya Kilbackschinner

    The ice bath trick is a game-changer for easy peeling!

  • Bettye Macgyver

    My family loves these. I often double the recipe!

  • Myrtle Steuber

    I added a dash of hot sauce to the yolk mixture for a little kick. Delicious!

  • Eugene Macgyver

    Perfectly creamy and flavorful. This is now my go-to deviled egg recipe.

  • Tanya Kuhn

    These were a hit at my party! The smoked paprika really makes a difference.

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