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.
Here’s a classic deviled egg recipe:
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white wine vinegar
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Place the eggs in a single layer in a saucepan and add enough water to cover them by about an inch.
- Place the saucepan over high heat and bring the water to a boil.
- Once the water is boiling, remove the saucepan from heat, cover it, and let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them sit for 5 minutes.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Mix well.
- Spoon the yolk mixture into the egg white halves.
- Sprinkle with paprika, if desired.
Enjoy your delicious deviled eggs!
For a pantry-vinegar version, try Basic Deviled Eggs with White Vinegar. For a spiced variation, try 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.
