Classic Deviled Eggs
These classic deviled eggs are so simple to make and should grace the table of every summer cookout and holiday dinner! The video shows a step by step!
Servings 12 deviled eggs
Ingredients
- 6 eggs
- 1 Tablespoon vinegar white or apple cider is fine
- 1/4 cup mayo
- 2 T yellow mustard
- salt + pepper to taste
- paprika for sprinkling on top
Instructions
- Place eggs in a large empty pot. Cover with 8 cups of cold water. Add 1 Tablespoon of vinegar.
- Turn heat to high and bring to a boil. Once it starts boiling, turn off heat and cover. Don't remove from the stove - the residual heat helps cook the eggs.
- Cook for 13 minutes. At 12 minutes, grab a large bowl and fill with ice water. When eggs are finished cooking, remove eggs 1 or 2 at a time with a slotted spoon and place in ice water.
- Let the eggs cool for a minute or two in the ice bath then drain. Dry off the eggs and then peel them, one by one.
- Once peeled, slice eggs lengthwise in half. Gently scoop the yolk into a medium sized bowl and place the white egg halves onto a serving platter.
- Using a hand mixer, stand mixer, or a whisk - mix the yolks until crumbly and not full yolks. Then, add mayo, yellow mustard, and salt and pepper. Mix until fully combined with no big clumps.
- Place egg filling into a piping bag or plastic baggie with the tip cut off to fill the eggs. Fill each egg until filling is gone.
- Sprinkle with paprika and enjoy! Eat immediately or place in fridge until ready to serve.