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Close-up of creamy deviled egg halves dusted with paprika

Classic Deviled Eggs

My classic deviled eggs have a creamy, tangy yolk filling made with mayonnaise, Dijon, and vinegar, finished with paprika for an easy party appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 10 minutes
Total Time 40 minutes
Servings: 6 6
Course: Appetizers
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • ⅛ teaspoon kosher salt plus more to taste
  • ⅛ teaspoon black pepper
  • Paprika for garnish
  • Chopped chives optional

Method
 

  1. Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil.
  2. Cover the pan, remove it from the heat, and let the eggs stand for 15 minutes.
  3. Transfer the eggs to an ice bath for 10 minutes. Peel, pat dry, and cut in half lengthwise.
  4. Remove the yolks and mash them in a small bowl. Mix in mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
  5. Spoon or pipe the filling into the egg white halves. Sprinkle with paprika and optional chives.
  6. Cover and refrigerate until serving.

Notes

I mash the yolks thoroughly for a smooth filling. I add mayonnaise gradually if I need to loosen the mixture.
I use a zip-top bag with one corner snipped off to pipe the filling without getting out a piping bag.