Classic Deviled Eggs

Method 1

Ingredients

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Method 2

Ingredients

6 large eggs

3 tbsp mayonnaise

1 tsp yellow mustard

1 tsp white vinegar or lemon juice

Salt, to taste

Black pepper, to taste

Paprika, for garnish

Optional (but still classic):

½ tsp sugar (very traditional in some versions)

½ tsp Worcestershire sauce

Instructions

1. Hard-Boil the Eggs

Place eggs in a saucepan and cover with cold water.

Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.

Transfer eggs to an ice bath for 5 minutes.

Peel and slice eggs in half lengthwise.

2. Make the Filling

Remove yolks and place them in a bowl.

Mash yolks with a fork until smooth.

Add mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper.

Mix until creamy and well combined. Adjust seasoning to taste.

3. Fill & Garnish

Spoon or pipe the filling back into the egg whites.

Sprinkle lightly with paprika.

Chill for 20–30 minutes before serving for best flavor.

Optional Classic Variations

Extra creamy: Add 1 more tablespoon of mayonnaise

Southern style: Add a pinch of cayenne

Deli style: Add finely chopped dill pickles or relish

Comments

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