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A platter of perfectly prepared deviled eggs, garnished for a gathering.

Proven way to grow 5 Deviled Eggs Recipes

This guide provides a foundational recipe and creative variations for deviled eggs, a classic appetizer. Learn to grow your deviled egg repertoire with these proven methods and delicious twists.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 deviled egg halves
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Basic Deviled Eggs
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • paprika for garnish

Equipment

  • saucepan
  • medium bowl
  • fork

Method
 

Basic Deviled Eggs Instructions
  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then immediately turn off the heat; cover and let stand for 10-12 minutes.
  2. Drain the hot water and run cold water over the eggs until they are completely cool; peel the cooled eggs.
  3. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium bowl.
  4. Mash the yolks with a fork until smooth, then add mayonnaise, mustard, vinegar, salt, and pepper; mix well.
  5. Spoon or pipe the yolk mixture back into the egg white halves; garnish with a sprinkle of paprika before serving.

Notes

For easy peeling, use eggs that are a few days old. Adjust seasonings to your preference.