Deviled Eggs: Classic Recipe
Looking for a classic deviled eggs recipe that’s tried and true? I’ve used this same recipe now, adapted from Everyday Dishes, for the last few years worth of holidays. Think every single one celebrated in the United States. It’s a hit EVERY TIME! I’m not a chef by any means but I absolutely love eating this recipe. It gives off that perfect eggy taste with the saltiness of the mustard and vinegar. So, so good! Give it a try and let me know what you think!
Prep Time
15 minutes
Cook Time
10 minutes
Serves
24 eggs
Ingredients
- 1 dozen large eggs
- 1/4 cup mayonnaise (or more to add moisture)
- 1 1/2 tsp Dijon mustard (or more to taste)
- 1 1/2 tsp white wine vinegar (or more to taste)
- 1 tsp onion powder
- salt and pepper, to taste
- paprika, for garnish
Steps
1
Place the eggs into a large pot of water. Make sure all the eggs are fully submerged! Bring the water to a boil. Once completely boiling, turn heat down slightly to prevent spilling and set a timer for 10 minutes.
2
When the timer goes off, drain the hot water from the pan then refill with cold water. Allow the eggs to sit in the cold water until they are completely cool. I find that eggs peel easier when cold.
3
Cut each cooked egg in half lengthwise and remove the yolks. Set the yolks in a small bowl. Place the sliced egg whites on a plate or platter.
4
Smash the yolks against the side of the bowl with a spoon. Ensure all the big pieces are broken up. Try to get as smooth as possible. Add the mayonnaise, mustard, vinegar and onion powder to the yolks and stir until combined. If the mixture is too dry, add more mayonnaise. Add more mustard or vinegar to add more salty taste. Season with salt and pepper to taste.
5
Spoon (or pipe if you’re feeling fancy) the filling into the halved egg white. Sprinkle tops with a little paprika to make it look pretty.
Enjoy! And share, of course. 😉
