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The Best Ever Creamy Classic Deviled Eggs

Close-up of creamy deviled eggs piped high and sprinkled with bright red paprika on a white plate.
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Make the most popular appetizer for your next gathering with this easy recipe for ultra-creamy classic deviled eggs. These are perfect for holidays, potlucks, and parties.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
  2. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Immediately drain the hot water and run cold water over the eggs, or place them in an ice bath, until completely cool.
  4. Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl. Place the empty white halves on a serving platter.
  5. Mash the yolks thoroughly with a fork until completely smooth.
  6. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix well until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves. For the best look, use a piping bag fitted with a star tip.
  8. Sprinkle the tops of the filled eggs lightly with paprika before serving.

Notes

  • For an ultra-creamy filling, push the cooked yolks through a fine-mesh sieve before mixing with the other ingredients.
  • To make ahead, cover the filled eggs loosely and refrigerate for up to one day. Add paprika just before serving.
  • If you want Southern style deviled eggs with bacon, add 4 slices of cooked, crumbled bacon to the yolk mixture.

Nutrition

Find it online: https://devourdish.com/best-creamy-deviled-eggs-recipe-easy/