Classic Deviled Eggs
Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect.
Servings: 6 servings
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- paprika for garnish
Instructions
Hard Boiled Eggs on the Stove
- Arrange 6 large eggs in a single layer in a large pot. Cover the eggs with cold water with at least an additional inch of water. Place the pot over high heat uncovered, until the water starts to boil. Remove the pot from the heat and cover it with a lid. Allow to sit in the covered pot for 15 minutes. Drain off hot water and immediately submerge eggs into ice water. Allow to sit in ice water for at least 15 minutes.
Hard Boiled Eggs in the Instant Pot
- Place the rack inside the instant pot and pour 1 cup of water into the instant pot. Arrange the eggs on a rack and cook on manual pressure for 6 minutes. Allow the instant pot to naturally release the steam, then transfer the eggs to an ice bath for at least 6 minutes.
Deviled Eggs
- Carefully peel the eggs and rinse them with water. Cut in half lengthwise. Transfer the yolks to a separate bowl.
- Add ¼ cup mayonnaise, 1 teaspoon Dijon mustard, and ½ teaspoon kosher salt to the yolks. Mash well with a fork until smooth and creamy. Add additional mayonnaise, if needed, to create a very creamy texture very similar to a buttercream frosting.
- Fill the egg whites with the yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with paprika before serving.
Video
Notes
Updated on March 20, 2020
Originally Posted on February 11, 2019
Nutrition
Calories: 145kcal | Carbohydrates: 1g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 343mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 306IU | Calcium: 32mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
