Easiest Ever Deviled Eggs

Easiest Ever Deviled Eggs

from thisdelicioushouse.com
15 min
12 servings

You can boil and peel the eggs the night before to make the day of prep a breeze! 

Ingredients

  • 12 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon kosher salt
  • paprika to garnish

Directions

  1. 1

    Place the eggs in a single layer in a saucepan and cover with enough water to completely cover the eggs. Heat on high until water begins to bubble, then bring to a simmer and cover. Cook for 10 minutes. Remove from heat immediately submerge eggs in ice water to cool. 

  2. 2

    Crack egg shells and carefully peel under cool running water. Gently dry the eggs and refrigerate in airtight container if making the next day. Otherwise, proceed to next step.

  3. 3

    Slice the eggs in half lengthwise and remove the yolks to a bowl. Mash the yolks and add in the mayonnaise, mustard, vinegar, and salt. Mix well.

  4. 4

    Set the egg whites on a tray, cut side up. At this point you could either spoon the yolk mixture evenly into all of the eggs, or pipe the yolks in to create a fancier look. To do this, put the yolk mixture into a ziplock bag, snip the corner of the bag and pipe into the eggs. Sprinkle with paprika and serve.