Classic Deviled Eggs That Disappear Fast
Is there anything more timeless than a platter of deviled eggs? This no-fuss recipe is a go-to for holidays, potlucks, and summer cookouts (like our 4th of July party!). They’re simple to make, but always one of the first things to disappear.
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Ingredients
- 6 large eggs
- 3 Tbsp. mayonnaise (or to taste)
- 1 tsp yellow mustard
- 1 tsp white vinegar
- Salt and pepper to taste
- Paprika (optional, for garnish)
Instructions
Step 1: Hard-boil the eggs
Bring to a large pot of water to boil over medium-high heat. Once boiling, use a handled strainer (like this one) to carefully add the eggs. Turn off the heat, cover, and let sit for 12 minutes. Pro tip: boiling the water first makes the eggs much easier to peel when they’re done cooling!
Step 2: Cool the eggs
Transfer the eggs to a bowl of ice water and let them cool for at least 5–10 minutes.
Step 3: Peel and halve
Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks and place them in a small bowl or food processor. Set whites aside on a plate or deviled egg tray. I like this container for storing them until it’s time to serve and I usually serve them on a cute platter like this one.
Step 4: Make the filling
To the yolks, add mayo, mustard, vinegar, and a pinch of salt and pepper. Mash with a fork or pulse in a food processor until smooth.
Step 5: Pipe or spoon the filling
Transfer the yolk mixture into a plastic bag or piping bag. Snip the corner and pipe into the egg white halves.
Step 6: Garnish and serve
Sprinkle with paprika if desired. Serve immediately or refrigerate until ready to serve.
Tips
- Add a dash of hot sauce or a bit of pickle juice to the yolk mixture for an extra kick.
- Garnish with fresh herbs like chives or dill for added flavor and color.
- These are best made fresh, but you can boil and peel your eggs a day ahead! I usually do.
I hope you enjoy!
Planning a party? Don’t miss my 4th of July menu roundup with easy crowd-pleasers like these eggs!
