Recipe at a glance
- Estimated yield: 12 egg halves
- Prep: about 15 minutes
- Cooking: about 12 minutes
- Additional time: about 15 minutes (resting, rising, chilling or freezing, where required)
- Total: about 42 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
A basic deviled-egg recipe with white vinegar, yielding 12 filled egg halves.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water.
- Bring the water to a boil over high heat.
- Once the water has reached a boil, remove the pan from heat and let the eggs sit in the hot water for 10 minutes.
- Drain the hot water from the pan and add cold water to the pan. Let the eggs sit in the cold water for 5 minutes.
- Crack the eggs and peel them.
- Cut the eggs in half lengthwise and remove the yolks.
- In a medium bowl, mash the yolks with a fork.
- Add the mayonnaise, yellow mustard, white vinegar, salt, and black pepper to the mashed yolks and mix well.
- Spoon the mixture into the egg white halves.
- Sprinkle paprika over the filled eggs.
- Serve and enjoy!
For a different flavor, try Deviled Eggs with White Wine Vinegar or Curried Deviled Eggs with Pickle Relish and Parsley.
Storage and serving
Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
