Classic Deviled Eggs
We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.
- Total Time:
- Yield: Makes 16
Photography: Bryan Gardner
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- Coarse salt and freshly ground pepper
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.