Classic Deviled Eggs

Plate of deviled eggs next to brown eggs.

This classic deviled egg recipe features creamy, tangy filling with mustard, vinegar, and smoked paprika. Guests can't get enough of these at parties and potlucks!

5 from 1 vote

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Prep Time 20

Cook Time 14

Cooling Time 10

Total Time 44

Course Appetizer

Cuisine American, Southern

Servings

Calories 48 kcal

Equipment

Large pot
Spider strainer (or slotted spoon)
Large mixing bowl
Medium mixing bowl
Piping bag (optional)
Large star piping bag tip (optional, Wilton #1M recommended)

Ingredients

12 eggs
¼ cup mayonnaise
2 tablespoon yellow mustard
2 teaspoon white vinegar
¼ teaspoon smoked paprika

Instructions

Hard boil eggs and allow to cool completely (see recipe notes for suggested method). Peel eggs.
12 eggs
Slice each egg in half.
Remove yolks and transfer to a mixing bowl.
Mash the yolks with a fork to break them up.
Add mayo, mustard, white vinegar, and paprika to the bowl.
¼ cup mayonnaise, 2 tbsp yellow mustard, 2 tsp white vinegar, ¼ tsp smoked paprika
Mash with a fork until the ingredients begin to incorporate throughout, then beat with the fork until the mixture is smooth.
Fill each egg with filling. (Recommend using a piping bag with a #1M Wilton tip.)

Notes

Suggested hard boiled egg method here.

Nutrition

Serving: 1eggCalories: 48kcalProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 83mgSodium: 60mgPotassium: 33mgVitamin A: 131IUCalcium: 13mg

Nutrition information is an estimate for one serving.