Perfect Deviled Eggs
- PREP 15min
- COOK 15min
- TOTAL 30min
This is my favorite way to make deviled eggs! We like a little less mustard than some, so you may want to add more than we suggest in the recipe below. I share how to cook the eggs on the stovetop below, but you can also use an Instant Pot to hard boil eggs. Feel free to add more ingredients to the recipe, suggestions are provided in the tips and article!
You Will Need
6 large eggs
¼ cup mayonnaise, see our homemade mayonnaise recipe
1 teaspoon white vinegar, white wine vinegar or lemon juice
½ teaspoon yellow mustard
Salt and fresh ground black pepper
Directions
1Cook the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about 2 inches. Set over high heat and bring to a rolling boil. Once boiling, cover the pan with a lid, cook for 30 seconds, then remove from the heat. Let the eggs stand, covered, for 12 minutes (12 to 14 minutes total, depending on egg size).
2Prepare a bowl of ice water. Transfer the eggs to the ice bath with a slotted spoon and cool for 5 minutes. Crack the shells and peel carefully. If the shells don’t release easily, crack them in a few places, submerge again in the ice water for 5 minutes, and try peeling once more.
3Prepare the eggs: Pat the peeled eggs dry, then slice each in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
4Make the filling: Mash the yolks with a fork until they form a fine, powdery texture. Stir in the mayonnaise, vinegar, and mustard. Season with salt and a few grinds of black pepper, then mix until smooth and creamy.
5Assemble: Use a small cookie scoop or spoon to fill each egg white half evenly. (Alternatively, spoon the filling into a resealable plastic bag, snip off a corner, and pipe it in.) Finish with a sprinkle of paprika for a classic look, or try one of the toppings suggested below.
Adam and Joanne's Tips
- Storing: Store in an airtight container in the refrigerator for up to 4 days. We don’t recommend freezing them, as the filling’s texture changes once thawed.
- Optional ingredients: flaky sea salt, smoked or sweet paprika, cooked bacon, pickles, pickled jalapeños, pickled onions, Sriracha, crumbled feta cheese, or fresh herbs (like chives, dill, or parsley).
- The nutrition facts provided below are estimates.