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A platter of classic deviled eggs garnished with paprika and fresh herbs on a wooden table.
Alyssa

Classic Deviled Eggs

This easy and classic deviled eggs recipe is a timeless appetizer or side dish with the perfect blend of creamy mayonnaise, mustard and the yolks of hard-boiled eggs with a sprinkle of paprika for color.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Calories: 52
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1/2 teaspoon black pepper
  • Pinch salt
  • Paprika (optional garnish)

Method
 

  1. In a medium pot, place the eggs with just enough water to cover them. Bring to a boil over medium-high heat and boil for 3 minutes. Then cover and remove from heat and let sit for 15 minutes, covered.
  2. Remove the eggs from the pan and place in an ice water bath for at least 5 minutes. Then remove the shells from each egg and set aside on a paper towel.
  3. Slice the eggs lengthwise and scoop the yolk out into a medium sized bowl. Mash the cooked egg yolks slightly with a fork until crumbly. Add mayo, mustard, salt and pepper, stirring until smooth.
  4. Spoon the mixture into the egg halves and top with paprika.

Notes

Feel free to adjust the seasoning to taste.