Creamy Classic Deviled Eggs Recipe Easy 5-Step Guide with Paprika
A quick and easy recipe for creamy classic deviled eggs with a smooth, tangy yolk filling and a dusting of paprika for smoky warmth and color.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 deviled egg halves (6 eggs) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- Pinch of black pepper
- Paprika for garnish
Instructions
- Place 6 large eggs in a single layer at the bottom of a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- Immediately transfer the eggs to a bowl of ice water. Let them chill for at least 5 minutes. Crack shells gently and peel under running water if needed.
- Slice the eggs lengthwise and scoop yolks into a mixing bowl. Mash the yolks with a fork until crumbly.
- Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and a pinch of black pepper to the mashed yolks. Stir or whisk until smooth and creamy. Adjust seasoning if needed.
- Spoon or pipe the yolk mixture back into the egg white halves, dividing evenly. Sprinkle the tops lightly with paprika before serving.
Notes
Use eggs about a week old for easier peeling. Cooling eggs in ice water stops cooking and prevents green rings. If yolk mixture is too thick, add a drop of milk or more mayo. Piping the filling creates a neat presentation but spooning works fine. Store leftovers in an airtight container in the fridge for up to 2 days. Do not microwave leftovers.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 140
- Fat: 12
- Carbohydrates: 1
- Protein: 7
Keywords: deviled eggs, creamy deviled eggs, classic deviled eggs, easy appetizer, party food, paprika, egg recipe