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A platter of deviled eggs on the counter.

Deviled Eggs

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 deviled eggs
Author: Amy Duska

Ingredients

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • ½ teaspoon white vinegar
  • ¼ teaspoon salt
  • teaspoon black pepper
  • paprika for garnish

Instructions

  • Boil the eggs. Place the eggs in a pot of cold water. Bring the water to a boil, turn off the heat and allow them to sit undisturbed for 10 to 12 minutes. Transfer the eggs to a bowl filled with ice water. This will stop the cooking process and help make peeling off the shells easier.
  • Prepare the eggs. Peel the shells from the eggs and rinse them to make sure there are no pieces of shell left on the outside. Cut each egg in half lengthwise. Remove the yolks and place them into a bowl. Place the egg white halves onto an egg tray or platter.
  • Prepare the filling. Use a fork to mash the egg yolks until there are no visible lumps. Add ¼ cup mayonnaise, 1 teaspoon yellow mustard, ½ teaspoon white vinegar, ¼ teaspoon salt and ⅛ teaspoon of black pepper to the bowl and stir until the mixture is smooth.
  • Fill the egg whites. Spoon the mixture evenly into each egg white. OR Fill a piping bag with the yolk mixture and pipe the mixture into each egg white half. Sprinkle the top of each egg with paprika.
Nutrition Facts
Deviled Eggs
Amount Per Serving (1 deviled egg)
Calories 68 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 95mg32%
Sodium 118mg5%
Potassium 36mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 138IU3%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Make these deviled eggs up to a day in advance of when you plan to serve them. It's best to store the whites and the filling separately in the fridge. Store the filling right in the piping bag for easy assembly!
The deviled eggs can be stored in the fridge for up to 2 days.