Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1/4 tsp kosher salt
- 1/8 tsp black pepper – finely ground
- paprika – sprinkled (for garnish)
Instructions
1. Arrange the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, 8–10 minutes depending on your stove.
2. When the water reaches a full boil, cover, remove from heat, and let the eggs sit in the hot water for 12 minutes, until the yolks are fully set but not gray.
3. Transfer the eggs to an ice bath and cool until just cold all the way through, about 10 minutes.
4. Gently tap and roll each egg to crack, then peel under a thin stream of running water; pat dry, 5–10 minutes total.
5. Slice the peeled eggs in half lengthwise. Pop the yolks into a mixing bowl and set the whites on a platter, cut-side up, 2 minutes.
6. Mash the yolks with a fork until very fine and crumbly, about 1 minute.
7. Stir in the mayonnaise, Dijon mustard, white wine vinegar, kosher salt, and black pepper until smooth and creamy, 1–2 minutes. Taste and adjust seasoning if needed.
8. Spoon or pipe the yolk mixture evenly into the egg-white halves, mounding slightly, 3–5 minutes.
9. Lightly dust the tops with paprika and serve cool, or chill 10–30 minutes to set the filling before serving.
Deviled eggs are a tidy, two-bite appetizer built on soft yet firm egg whites filled with a creamy, tangy yolk mixture. The balance comes from rich mayonnaise, sharp mustard, and a touch of vinegar, finished with a gentle paprika warmth. Their appeal lies in familiar flavors, a smooth texture against tender whites, and a presentation that looks special with minimal fuss.
The concept of seasoned stuffed eggs dates to ancient Rome, but the term “deviled” emerged in the 18th–19th centuries for foods made spicy or piquant with mustard and pepper. In the United States, deviled eggs became a picnic, potluck, and holiday staple, with regional spins from Southern church suppers to Midwestern gatherings. Today they remain a beloved classic, easily customized yet rooted in a simple formula that highlights the egg itself.