Classic Deviled Eggs
Creamy yolk filling with mustard and a pinch of paprika, piped into egg whites.
Serves 12
Prep 15 min
Cook 12 min
Ingredients
- 12 eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon paprika, plus more to garnish
- 1 tablespoon chopped chives
Steps
Step 1. Cover the eggs with cold water, bring to a boil, cover, and turn off the heat. Let stand 11 minutes. Cool in ice water and peel.
Step 2. Halve the eggs and move the yolks to a bowl. Mash with the mayonnaise, mustard, vinegar, salt, and paprika until smooth.
Step 3. Spoon or pipe the filling into the whites.
Step 4. Garnish with paprika and chives. Chill until serving.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.