The Best Classic Deviled Eggs
The Best Classic Deviled Eggs
The perfect appetizer or side dish to accompany your holiday meal or the perfect bite before a meal.
Equipment
- large pot
- cutting board & small sharp knife
- medium bowl & fork
- serving platter for eggs
Ingredients
- 12-15 eggs
- 1/2 – 1 cup mayonnaise
- 2 tsp mustard
- 1/4 tsp salt (add more later, if needed)
- 1/4 tsp black pepper (add more later, if needed)
- smoked or regular paprika, for garnish
Instructions
- Place 12-15 eggs into a large pot in a single layer. Fill pot with water just 1 inch above eggs.
- Place burner onto high heat. Place the pot of eggs & water onto burner. Bring to a rolling boil. Turn off burner and remove pot. Place a lid on pot and set a timer for 12 minutes.
- Fill a large bowl with 2 cups of ice and 2 cups of water. Remove eggs from pot and place into bowl of ice water. Let sit for 5 minutes to cool eggs and stop cooking process.
- Carefully peel eggs. (Tap the large end of egg on counter and start peeling very carefully.) Peeling while running water over it or peeling it in a bowl of water helps with the peeling process.
- Dry off eggs and place on a cutting board. Taking a small sharp knife cut eggs in half lengthwise.
- Carefully pop out the yolk and place the yolk into a medium bowl. Once all yolks are in the bowl, take a fork and mash the yolks until a fine crumble forms.
- Place the whites of the eggs on a serving platter or an egg server tray.
- Add mayonnaise, mustard, salt and black pepper to the bowl with yolks and mix together. You want a smooth consistency. You may add more mayonnaise if you like for a softer mixture (which is what I like).
- Taste the mixture to see if you need more salt or pepper. It is best to season lightly beforehand then add extra if needed.
- There are several ways to place mixture into the egg whites. You can place all mixture into a ziploc bag and cut a tip in bottom corner of bag and pipe it in to each egg white. You can use a piping bag to pipe the mixture in.You can use a basic spoon or use a 1 1/2 inch cookie scoop and only scoop filling 1/2 way and place into egg white.
- Sprinkle paprika on top or garnish as you like. Keep refrigerated until serving.