Classic Deviled Eggs
Delightful and creamy deviled eggs that are quick to prepare, making them perfect for any occasion.
Ingredients
Main Ingredients
- 12 large eggs 1 dozen large eggs (preferably a few days old) Older eggs peel more easily.
- 0.5-0.75 cup 1/2 to 3/4 cup mayo (not low fat; Best Foods or Hellman’s preferred) For best results, use quality mayo.
- 2 teaspoons 2 teaspoons yellow mustard Can substitute with a preferred mustard.
- to taste Salt and white pepper Adjust according to preference.
- Paprika (for topping, optional) Adds color and flavor.
- 1 1 large star tip For filling the eggs beautifully.
- 1 Pastry or plastic bag To pipe the filling into the egg whites.
Instructions
Preparation
- Gather all your ingredients, ensuring your eggs are a few days old.
- Carefully place the eggs in a pan, covering them with cold water by about 2 inches.
- Heat the pan over medium-high heat until boiling, boil for one minute, then remove from heat and cover.
- Let the eggs sit for about 10-12 minutes.
- Run cold water over the eggs to stop the cooking process.
- Once cooled, crack and peel the eggs, discarding the shells.
Filling Preparation
- Cut each egg in half lengthwise and place yolks in a bowl.
- Grate the yolks until crumbly, then add mayo, mustard, salt, and pepper.
- Mix with a hand mixer until smooth. Adjust with more mayo if too thick.
- Fill a pastry bag fitted with a star tip with the yolk mixture.
Assembly
- Pipe the yolk mixture into the egg whites using a swirling motion.
- Sprinkle with paprika if desired, and serve immediately or refrigerate for up to 24 hours.
Notes
Store leftovers in an airtight container in the refrigerator. They are best enjoyed fresh.