Description
A classic and easy recipe for deviled eggs that make a perfect party snack or side dish.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 to 2 dashes hot sauce (optional)
- 1/4 teaspoon kosher salt (plus more as needed)
- 1/4 teaspoon ground black pepper (plus more as needed)
- 1 teaspoon paprika (or to taste)
Instructions
- Cook the eggs: Place the eggs in one layer in a wide saucepan. Cover with 1 inch of water. Bring the water to a boil. Lower the heat to medium-low and simmer for 10 minutes.
- Ice-bath cool: Move the eggs right into an ice-water bath. Let them cool until fully cold, at least 15 minutes.
- Peel neatly: Peel under cool running water if you like. Pat the peeled eggs dry.
- Slice cleanly: Dip a clean kitchen towel in warm water and wipe the knife blade to warm and wet it. Slice the eggs lengthwise.
- Make the filling: Pop yolks into a medium bowl. Mash and whisk until fine and fluffy. Add mayonnaise, mustard, hot sauce, salt, and pepper. Whisk until smooth.
- Fill the whites: Spoon the mix into a resealable plastic bag, snip a corner, and pipe into the egg whites.
- Finish and chill: Sprinkle with paprika and refrigerate for 20 to 25 minutes before serving.
Notes
Room temperature eggs peel easier. Use a sharp, wet knife for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 250mg