This deviled eggs recipe is hard-cooked eggs filled with a yolk, mustard, and mayonnaise mixture. It is not egg salad or a boiled egg.
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Deviled Eggs
- Total Time: 40 minutes
- Yield: 12 halves 1x
Description
Deviled Eggs. From Olivia.
Ingredients
Scale
- 6 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- salt and pepper
- paprika
Instructions
- Cover the eggs with cold water, bring to a boil, cover, and set aside 10 minutes. Chill in ice water and peel.
- Halve them and mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper.
- Spoon or pipe the filling back in and dust with paprika.
Notes
An ice bath stops the green ring around the yolk.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Peel
Crack and roll, then peel under water.
Filling
Stiff enough to hold a peak. Add mayo a spoon at a time.
Mustard
Yellow or Dijon. Dijon is sharper.
Paprika
For color. It is not the flavor.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Make ahead
Fill them the morning you serve. Keep covered.
Storage
Fridge, 2 days.
Hot sauce?
A drop in the filling.
Transport
A dish with cups, so they do not slide.