Best Classic Deviled Eggs
These Classic Deviled Eggs are fantastic as appetizers for parties and holiday celebrations. This traditional deviled egg recipe is simple and turns out perfect every time.
Servings: 12 deviled eggs
Equipment
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- paprika to sprinkle on at the end
Instructions
To hard boil eggs in Instant Pot (recommended):
- Cook on low pressure with 6 large eggs on rack with 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.
To hard boil eggs on stove:
- Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes. Drain off hot water and immediately submerge eggs into ice water. Ensure there’s enough ice so that it doesn’t all melt. Allow to sit in ice water for at least 15 minutes.
To make deviled eggs:
- Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.
- Add 1/4 cup mayonnaise, 1 teaspoon dijon mustard, and 1/2 teaspoon kosher salt to yolks. Mash well with fork until smooth and creamy. Continue to add additional mayonnaise, if needed, to create a very creamy texture. Taste and adjust ingredients, if needed.
- Fill cooked egg white halves with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Lightly sprinkle with paprika before serving.
Notes
Nutritional information based on one deviled egg as a single serving.
Use very sharp knife (non-serrated) to cut eggs in half and wipe clean between eggs.
You can mash yolks with a fork or use something like a potato ricer.
Nutrition
Calories: 63kcal | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 162mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg