Classic Deviled Eggs

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Creamy deviled eggs are a favorite for a reason—they're just so dang good! This classic deviled eggs recipe is sure to be the hit of your next party.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: classic deviled eggs

Servings: servings

Calories: 113kcal

Author: Kasey Schwartz

Ingredients

6 eggs
1 teaspoon white vinegar
1 teaspoon Dijon mustard
3 tablespoons mayonnaise
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika, plus extra for garnish
1 tablespoon chopped green onions

Instructions

Place the eggs in a large pot. Fill with water so there is at least an inch of water over the eggs. They need to be completely submerged. Add the vinegar to the water.
Bring the water to a boil over medium high heat and then boil for 12 minutes.
Use a slotted spoon to remove the eggs from the water and place them in a strainer. Run cold water over the eggs so they stop cooking.
Gently peel the eggs and discard the shells.
Use a sharp knife to slice each egg in half lengthwise.
Remove the yolks from the eggs and place them in a large mixing bowl. Place the cooked egg whites on a serving plate.
Add the mustard, mayonnaise, sugar, salt, pepper and paprika to the mixing bowl. Use a fork to smash the yolks and mix all the ingredients together.
Scoop the yolk mixture into the hole in each egg white (putting the yolks back where they came from!). Pile the filling nice and high–you should be able to fit about 2 tablespoons of filling in each egg half.
Sprinkle the eggs with a little extra paprika and top them with the chopped green onions.
Keep chilled until ready to serve.

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