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Classic Deviled Eggs. Boiled eggs turned into something magical! Creamy yolk filling mixed with tangy mustard and soft mayo gets spooned right back in. One little pinch of paprika makes every bite unforgettable.
These creamy, tangy deviled eggs are a crowd-pleasing snack your whole family will love — simple to make and gone in minutes!
Servings: 6
Ingredients
- 12 large eggs →
- 0.3 cups mayonnaise →
- 1 teaspoons yellow mustard →
- 1 teaspoons white vinegar or lemon juice →
- 0.3 teaspoons salt →
- 0.3 teaspoons black pepper →
- 0.5 teaspoons paprika → (for topping)
Classic Deviled Eggs: Making Steps
- Boil the eggs: Put 12 large eggs in a pot and pour in enough water to cover them. Heat the pot on the stove until the water starts to bubble and boil. Then turn off the stove, put a lid on the pot, and let the eggs sit in the hot water for 10 to 12 minutes
12:00
. - Cool and peel the eggs: Move the eggs into a bowl of cold water. Wait until they are fully cool, then peel off the shells.
- Cut and scoop: Cut each egg in half the long way. Use a small spoon to pop the yellow yolk out of each egg half and put all the yolks into a bowl.
- Make the creamy filling: Mash the yolks with 0.3 cups mayonnaise, 1 teaspoons yellow mustard, 1 teaspoons white vinegar or lemon juice, 0.3 teaspoons salt, and 0.3 teaspoons black pepper. Keep mixing until the filling is smooth and creamy with no lumps.
- Fill the egg whites: Use a spoon or a piping bag to put the creamy yolk filling back into each egg white half. Fill them up nice and full!
- Add the paprika and serve: Sprinkle a little 0.5 teaspoons paprika (for topping) on top of each egg to give them a pretty color and that yummy classic look. Serve and enjoy!
Notes
Tips for kids and beginners: Ask a grown-up to help with the boiling water part! If you don’t have a piping bag, a zip-lock bag with a tiny corner cut off works just as well. These taste even better when they sit in the fridge for 30 minutes before eating.
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