Deviled Eggs Recipe

5 from 53 votes

Deviled Eggs Recipe

There's nothing better than a smooth deviled egg appetizer. They are easy, flavorful, and perfect for parties and holidays!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

6 eggs
water and ice
6 tablespoons mayonnaise
1 teaspoon mustard
salt and pepper to taste
paprika for topping

Instructions

Fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Once water is boiling, gently lower eggs into the water using a strainer ladle. Turn the heat down to a simmer, and simmer eggs for 15 minutes.
Once done, transfer eggs to an ice bath for 5 minutes.
Remove eggs from water and tap on the counter to crack. Remove shells and rinse eggs.
Carefully cut each egg lengthwise, remove the yolk, and transfer yolks to a small bowl. Set egg whites aside.
Add mayonnaise and mustard to yolks and whip with a fork. Add salt and pepper to taste. When ready to serve, spoon mixture into the hole of each egg white and sprinkle with paprika.

Video

Notes

Make ahead of time. If you need to make these ahead of time it is best to keep the egg filling separate from the whites until you are ready to serve them. Wrap the egg whites tightly in plastic wrap, and put the yolk mixture in a resealable plastic bag and squeeze all the air out. You can store the egg yolk mixture and egg whites separately in the refrigerator for up to 2 days. Unshelled hard-boiled eggs will last in the refrigerator for 1 week.

Fancy filling. To make your deviled eggs look a bit more fancy, use a piping bag with a large star tip to pipe the yolk mixture into each egg before dusting with paprika. You can also simply cut a hole at the corner of a resealable plastic bag to pipe the yolk mixture for a smooth, whirled yolk topping.

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