These deviled eggs have a classic filling are the result of years of trial and error to make perfect deviled eggs. They are a holiday tradition in our house! Take care when serving — they're very slippery and will always land yolk-side down! I arrange them on a bed of lettuce to help keep them from sliding.
Ingredients
- 6 large eggs
- 1 teaspoon white vinegar , or to taste
- 1 tablespoon mayonnaise
- 0.25 teaspoons prepared mustard
- salt and pepper to taste
- 1 teaspoon paprika , or to taste
Instructions
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1
Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
-
2
Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
-
3
Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.
Nutrition Facts
Per serving
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