Best Deviled Eggs Recipe (Simple and Perfect Every Time)
Deviled eggs are one of those timeless recipes that always disappear first. They’re creamy, savory, simple to make, and perfect for holidays, cookouts, brunches, or anytime you need an easy appetizer everyone loves.
Ingredients
- 6 large eggs
- 3 tablespoons mayonaise
- 2 teaspoons mustard dijon or brown mustard
- 1 teaspoon vinegar or pickle juice for an acidic flavor optional
- 1/4 teaspoon salt adjust according to taste
- 1/8 teaspoon black pepper adjust according to taste
- 1/4 teaspoon paprika
Instructions
- Prepare the eggs according to the method you prefer. I like steaming them with an inch of water and the eggs resting on a strainer above the water. I boil an inch of water, place the eggs on the strainer rack, then cover with a lid and simmer the water on low for 12 minutes.
- Next, use tongs to place them in an ice bath, a medium bowl of water and ice. Allow them to sit in the ice bath for 10 minutes.
- Then crack the wider end on the counter and peel them while running them under a thin stream of cold water.
- Slice the eggs and half, lengthwise. Remove the yolks and place them in a bowl.
- Add the mayo, mustard (vinegar, or pickle juice if adding), salt, and pepper, and mix it.
- Place it in a fine strainer and press throught with the back of a spoon.
- Place the mixture in a plastic bag or piping bag with a large round tip.
- Pipe the filling onto the egg white pieces and sprinkle with paprika.
- Refrigerate until serving.