# Deviled Eggs

Creamy, tangy yolk filling piped back into tender whites — the classic party staple that disappears faster than anything else on the table.

_Snack · American_

Prep: 15 min · Cook: 15 min · Total: 30 min · Yields: 12 servings

## Ingredients

- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp white wine vinegar
- ¼ tsp kosher salt
- ⅛ tsp black pepper (freshly ground)
- 1 pinch cayenne pepper
- 1 tsp sweet paprika (for garnish)

## Instructions

1. Place the 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a full boil over medium-high heat, then immediately remove the pan from the heat, cover, and let the eggs sit for 12 minutes.
3. Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes — this stops the cooking and makes peeling easier.
4. Peel the eggs, then halve them lengthwise with a sharp knife. Pop the yolks into a medium bowl and arrange the whites cut-side up on a serving platter.
5. Mash the 6 yolks with a fork until no large lumps remain, then add the 3 tbsp mayonnaise, 1 tsp yellow mustard, and 1 tsp white wine vinegar.
6. Season the filling with 0.25 tsp kosher salt, 0.125 tsp black pepper, and a pinch of cayenne pepper. Stir until completely smooth and creamy.
7. Taste the filling and adjust salt, mustard, or vinegar as needed — it should be tangy, rich, and just a little sharp.
8. Spoon or pipe the filling evenly into the 12 egg white halves, mounding it slightly above the rim.
9. Dust each egg with a little sweet paprika and serve immediately, or refrigerate uncovered for up to 2 hours before serving.

## Tip

> For the smoothest filling, press the yolks through a fine-mesh sieve instead of mashing — it takes 30 extra seconds and eliminates every lump.

Tags: party, make-ahead, comfort-food, vegetarian, 30-minute

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Canonical: https://just-recipes.io/recipes/deviled-eggs