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Deviled Eggs

Deviled Eggs
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  • 1 dozen large eggs
  • 2 tablespoons white vinegar
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Paprika
  • Chef notes

    Nothing beats a classic. These tried and true party pleasers are easy to make and will fly off the plate as soon as you serve them -- so make extra! 


    Place the eggs in a large saucepan and cover with water. Add the vinegar and bring to a boil over high heat. Turn off the heat, cover and let sit for 15 to 18 minutes. Drain off the water. When cool enough to touch, remove shells.

    Slice each egg in half lengthwise. Remove the yolks and place in a food processor. Arrange the whites on a serving platter.

    Add the mayo, mustard, salt and pepper to the yolks. Blend until smooth. Scoop the yolk mixture into a re-sealable plastic bag. Use scissors to snip off a bottom corner of the bag.

    Use the bag like a pastry bag to pipe the yolk mixture into the egg whites. Sprinkle each deviled egg half with paprika. Cover loosely and chill until serving time.