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The Best Ever Creamy Classic Deviled Eggs

Four creamy deviled eggs, piped high with yolk filling and sprinkled with paprika, sitting on a light plate.
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Make the creamiest, most flavorful classic deviled eggs for your next gathering using this simple recipe.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika, plus extra for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
  2. Remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 15 minutes.
  4. Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl.
  5. Mash the yolks thoroughly with a fork until no lumps remain.
  6. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Sprinkle the tops of the filled eggs with paprika before serving.

Notes

  • For extra richness, substitute 1 tablespoon of the mayonnaise with cream cheese, softened.
  • To achieve a velvety texture, press the yolks through a fine-mesh sieve before mixing with the other ingredients.
  • You can make the hard-boiled eggs and yolks up to one day ahead; store the filling and whites separately in the refrigerator.

Nutrition

Find it online: https://cookerykings.com/best-deviled-eggs-creamy-recipe/