Deviled Eggs
This is the deviled egg recipe I grew up with - it's straightforward and uses ingredients you probably already have. The ice bath method makes peeling way easier than fighting with stuck shells.
Print
Pin
Ingredients
Ingredients (~18 servings)
- 18 large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp salt more to taste
- 1/4 tsp ground black pepper
- Paprika for sprinkling
Instructions
- Bring a large pot of water to boil over high heat.
- Carefully place eggs in boiling water and boil for exactly 10 minutes.
- Meanwhile, prepare an ice bath with ice cubes and water in a large bowl.
- Drain eggs, run cold water over them, then transfer to ice bath for 3-4 minutes.
- Tap each egg all over with the back of a spoon to crack the shell.
- Remove a small piece of shell and membrane, then wedge a small spoon under the shell and rotate around the egg to peel.
- Rinse and shake dry.
- Slice each egg in half and remove yolks to a medium bowl.
- Place egg white halves on a platter or in a muffin tin.
- Mash yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, onion powder, salt, and pepper to yolks and mix well.
- Taste and adjust seasonings as needed.
- Transfer filling to a piping bag or freezer bag with corner cut off.
- Pipe 2-3 teaspoons of filling into each egg white half.
- Sprinkle with paprika before serving.