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Classic deviled eggs, sprinkled with paprika
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Classic Deviled Eggs

Classic deviled eggs go well with any main dish or even as a stand-alone protein-packed snack. Bookmark this recipe- you'll come back to it again and again!
Course Salad
Cuisine American
Keyword Classic Deviled Eggs, Classic Deviled Eggs Recipe, How Do I Make Classic Deviled Eggs, How To Make Classic Deviled Eggs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 slices of eggs
Calories 70kcal
Author Kathleen

Ingredients

  • 6 hard boiled eggs Peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sweet pickle juice
  • 1/4 teaspoon white vinegar
  • paprika

Instructions

  •  Slice the hard-boiled eggs in half lengthwise. Remove all the yolks from the whites and place yolks in a small bowl. Place the whites on a plate and set aside.
  •  Mash the yolks with a fork. Add all of the rest of the ingredients to the bowl except the paprika and mix until smooth. Spoon mixture into a ziplock bag. Drawn the mixture into one corner of the bag. Cut off that corner.  Evenly squeeze the mixture into the egg white halves then sprinkle with paprika.

Notes

  1. Vinegar: Some people choose to make this without vinegar, but this can lead to an unbalanced flavor and overly sweet deviled eggs.
  2. Cooking: Place your eggs in a warm water bath for 5 minutes before boiling to gradually raise their temperature -- this helps prevent the shells from cracking mid-boil. Learning how to make devil eggs that are pretty and palatable is easier when you understand the science behind the cooking. The other option is to place them in cold water on the stove.
  3. Peeling: Make your eggs easy to peel by adding a teaspoon of baking soda to your boiling water. It increases the alkalinity of the water, so your boiled eggs are easier to peel.
  4. Boiling Time: For perfectly boiled eggs with yellow yolks that aren’t outlined in green, it is best to base the cook time on the size of the egg. The American Egg Board recommends cooking medium eggs for 9 minutes, large eggs for 12 minutes, and extra-large eggs for 15 minutes.
  5. Cutting: Dried eggs are easier to work with when you are trying to make beautiful classic eggs. Patting them dry with a paper towel after they have been peeled will help ensure more evenly cut halves.

Nutrition

Serving: 1/12 of the recipe | Calories: 70kcal | Protein: 3g | Fat: 6g | Cholesterol: 95mg | Sodium: 95mg | Potassium: 31mg | Vitamin A: 130IU | Calcium: 13mg