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Classic Deviled Eggs

These Classic Deviled Eggs are an easy appetizer made with hard-boiled eggs, creamy mayonnaise, mustard, salt, pepper, and a light sprinkle of paprika. Simple, creamy, and perfect for holidays, parties, and family gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 halves
Course: Appetizer
Cuisine: American
Calories: 52
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1/2 teaspoon black pepper
  • salt pinch, or to taste
  • paprika optional, for garnish

Equipment

  • Medium Pot
  • Medium mixing bowl
  • Fork
  • Slotted spoon

Method
 

  1. Place the eggs in a medium pot and add enough water to completely cover them.
  2. Bring the water to a boil over medium-high heat and boil the eggs for 3 minutes.
  3. Cover the pot, remove it from the heat, and let the eggs sit covered for 15 minutes.
  4. Transfer the eggs to an ice water bath and let them cool for at least 5 minutes.
  5. Peel each egg and place the peeled eggs on a paper towel.
  6. Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl.
  7. Mash the cooked egg yolks with a fork until crumbly.
  8. Add the mayonnaise, mustard, salt, and black pepper. Stir until the filling is smooth and creamy.
  9. Spoon the yolk mixture evenly into the egg white halves.
  10. Sprinkle lightly with paprika if desired and serve.

Notes

Paprika is optional and is used as a garnish.
Cooling the eggs in an ice water bath helps stop the cooking process and makes them easier to peel.
Keep the deviled eggs refrigerated until ready to serve.