Classic Deviled Eggs
Creamy, tangy filling piped into perfectly cooked egg whites - the quintessential cocktail party bite
- 12 largeeggs
- 0.33 cupmayonnaise(Duke's or Hellmann's)
- 1 tspDijon mustard
- 1 tspwhite wine vinegar
- 0.25 tspkosher salt
- 0.125 tspwhite pepper
- paprika(for garnish)
Can be made up to 24 hours ahead; store covered in refrigerator. Dust with paprika just before serving.
- 1Place eggs in single layer in saucepan, cover with cold water by 1 inch
- 2Bring to rolling boil over high heat, then immediately remove from heat and cover
- 3Let stand exactly 10 minutes for hard-cooked yolks
- 4Transfer eggs to ice bath for 5 minutes, then peel under cool running water
- 5Halve eggs lengthwise and gently remove yolks to medium bowl
- 6Mash yolks with fork until no lumps remain
- 7Add mayonnaise, mustard, vinegar, salt, and pepper; mix until completely smooth
- 8Transfer filling to piping bag with star tip, or use zip-lock bag with corner cut
- 9Pipe filling into egg white halves in decorative swirl
- 10Dust lightly with paprika and refrigerate until serving
Steam eggs for 12 minutes instead of boiling for easier peeling. Older eggs (10-14 days) peel more easily than fresh. Add a tiny pinch of cayenne to the filling for authentic "deviled" heat. For extra smooth filling, press yolks through a fine-mesh sieve before mixing.
Stuffed eggs appear in Roman cookbooks from the 4th century, but the term "deviled" emerged in 18th century Britain to describe foods prepared with spicy or zesty seasonings. American deviled eggs became a church supper and cocktail party staple by the early 1900s, with regional variations developing across the South.