Classic American Deviled Eggs

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A timeless American party staple, deviled eggs feature tender hard-cooked egg whites filled with a creamy, tangy yolk mixture and finished with a sprinkle of paprika. They are effortless to prepare, require only a handful of pantry staples, and disappear quickly at potlucks, holiday spreads, and summer picnics.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 11 gFat
• 2.5 gSaturated Fat
• 1 gCarbs
• 0 gFiber
• 0.5 gSugar
• 6 gProtein
• 190 mgSodium
• 70 mgPotassium
• 30 mgCalcium
• 0.9 mgIron
• 0 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Eggs

• 6 large eggs, cold from the refrigerator
• 1 teaspoon white vinegar (for boiling water)
• Ice water, for the ice bath

For the Filling

• 1/4 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon granulated sugar (optional, balances acidity)

For Garnish

• Sweet or smoked paprika, for sprinkling
• 2 teaspoons finely snipped fresh chives

Directions

1. Place the cold eggs in a single layer in a medium saucepan, cover with cold water by 1 inch, and stir in the white vinegar. Bring the water to a full boil over high heat, then immediately turn off the heat, cover, and let the eggs sit for 11 minutes.
2. While the eggs cook, prepare a large bowl of ice water. Transfer the cooked eggs straight into the ice bath and chill for at least 5 minutes until completely cool; this prevents a green ring around the yolks and makes peeling easier.
3. Gently tap each egg on the counter to crack the shell, then peel under cool running water. Pat dry and slice each egg in half lengthwise. Scoop the yolks into a mixing bowl and arrange the whites on a serving platter.
4. Mash the yolks with a fork until finely crumbled, then add the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, salt, pepper, and sugar if using. Stir and mash until completely smooth and pipeable; for ultra-creamy filling, press the mixture through a fine-mesh sieve.
5. Spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off) and pipe generous swirls into each egg white half. Alternatively, use two teaspoons to mound the filling neatly.
6. Sprinkle the tops lightly with paprika and scatter the fresh chives over the platter. Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 8 hours before serving.

Cook’s Notes

• Use eggs that are 7 to 10 days old; very fresh eggs are notoriously difficult to peel cleanly.
• Always shock hard-cooked eggs in an ice bath to stop the cooking and keep the yolks a sunny yellow without a gray-green ring.
• For the smoothest, restaurant-style filling, press the mashed yolks through a fine-mesh sieve before adding the other ingredients.
• A piping bag with a star tip makes a much prettier presentation than spooning the filling, but two teaspoons work perfectly in a pinch.
• Cover and refrigerate deviled eggs for up to one day in advance; wait to add the paprika and chives until just before serving so the colors stay vibrant.

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