Description
A classic and creamy deviled eggs recipe, perfect for parties or gatherings.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons distilled white vinegar
- Salt and pepper (to taste, optional)
- Paprika or dill weed (optional)
- 4 cups ice
Instructions
- Put the eggs in a large saucepan. Cover with water – at least an inch over the top of the eggs. Cover the pot and bring to a boil over medium-high heat.
- Once the pot begins to boil, turn the heat off and remove from the heat. Leave the pot covered for 15-20 minutes.
- Drain the water. Cover the eggs with ice and fill the pot with cold water to at least an inch over the eggs. Allow eggs to sit for 15 minutes to cool.
- Carefully crack the shells and peel the eggshell off. Set the eggs aside, discard the shells.
- Cut the eggs lengthwise and remove the yolks, placing the yolks in a medium bowl. Mash the yolks. Add mayo, mustard and vinegar. Mix well. Season with salt and pepper, if desired.
- Stuff the egg whites with the yolk mixture.
- Garnish with paprika or dill weed, if desired.
Notes
- This recipe is great for potlucks and can be made ahead of time.
- Experiment with different seasonings to customize your deviled eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg