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Classic Deviled Eggs with Dijon Mustard and Paprika

Classic deviled eggs are filled with a smooth, tangy yolk mixture made with Dijon mustard and white vinegar. A sprinkle of paprika adds color to these chilled, creamy appetizers.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling and chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 9 cup water divided (5 cups, then 4 cups)
  • 2 cup ice
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.125 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add 5 cups of the water, enough to cover the eggs by about 1 inch.
  3. Bring the water to a full boil over medium-high heat.
  4. Remove the pan from the heat.
  5. Cover the pan and let the eggs stand for 11 to 12 minutes.
  6. Put the ice and the remaining 4 cups of water in a medium bowl.
  7. Transfer the eggs to the ice bath and cool for 5 to 10 minutes.
  8. Peel the eggs.
  9. Cut the eggs in half lengthwise.
  10. Gently remove the yolks into a medium bowl.
  11. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth.
  12. Spoon or pipe the yolk mixture into the egg white halves.
  13. Sprinkle with paprika.
  14. Refrigerate for at least 20 minutes before serving.

Notes

For easier peeling, cool the eggs in the ice bath before peeling. Store covered in the refrigerator for up to 2 days; freezing is not recommended.