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A platter of perfectly prepared deviled eggs with a sprinkle of paprika.

Best way to grow your best Deviled Eggs recipe

This recipe guides you through making perfect deviled eggs, focusing on achieving the right texture and flavor balance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • for garnish paprika
Optional Garnishes
  • fresh chives chopped
  • bacon bits cooked and crumbled

Equipment

  • saucepan
  • bowl
  • fork
  • piping bag (optional)

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by one inch; bring to a rolling boil over high heat.
  2. Remove from heat, cover, and let stand for 10-12 minutes; then, transfer eggs to an ice bath for 5 minutes to cool completely.
Assembling the Deviled Eggs
  1. Peel the cooled eggs, slice them in half lengthwise, and carefully scoop out the yolks into a small bowl, placing the whites on a platter.
  2. Mash the yolks with a fork until smooth, then stir in mayonnaise, mustard, vinegar, salt, and pepper until well combined and creamy.
  3. Spoon or pipe the yolk mixture back into the egg white halves, then garnish with paprika and any optional toppings before serving.

Notes

For best results, use eggs that are a few days old as they are easier to peel. Adjust seasoning to your taste, adding more mustard or vinegar for a tangier flavor.