long plate of deviled eggs sprinkled with paprika

Classic Deviled Eggs

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A classic and incredibly edible deviled egg recipe!


  • 5 eggs
  • 3 tablespoons mayonnaise
  • ¼ teaspoon apple cider vinegar
  • pinch of salt
  • 1 teaspoon paprika


  1. Place eggs in a single layer in a medium saucepan and cover with water so the eggs are entirely underwater. Bring water to boil and continue cooking for 1-2 minutes, then cover the saucepan and remove from heat. Let sit for 15 minutes to let the eggs fully cook.
  2. When cooked, while the eggs are still in the water, tap with a spoon to lightly crack the shells.  Run cold water over the eggs and peel.  
  3. Rinse the peeled eggs with cool water to remove any shell pieces sticking the egg white and pat dry.  
  4. Slice the eggs in half lengthwise. Use a teaspoon to carefully remove the cooked yolk into a medium bowl.  
  5. Use a fork to mash the cooked yolks into a fine crumble.
  6. Add the mayonnaise, vinegar, salt, ½ teaspoon of paprika and mix until you have a creamy texture.
  7. Place the egg whites on a serving platter and spoon the yolk mixture into the egg whites.
  8. Sprinkle with remaining paprika and serve.
Nutrition Information:
Yield: 5 Serving Size: 2 peces
Amount Per Serving: Calories: 129Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 189mgSodium: 150mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

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