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Classic Deviled Eggs for Thanksgiving

Classic deviled eggs for Thanksgiving combine creamy, tangy yolk filling with tender egg whites and a paprika finish. Boil, chill, fill, and refrigerate them ahead for an easy appetizer platter.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 25 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 67
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp distilled white vinegar
  • 0.13 tsp kosher salt
  • 0.13 tsp black pepper
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a 3-quart saucepan.
  2. Add enough cold water to cover them by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
  7. Peel the eggs.
  8. Halve the eggs lengthwise.
  9. Gently remove the yolks to a small bowl.
  10. Arrange the whites on a serving platter.
  11. Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  12. Spoon or pipe the yolk mixture into the egg whites.
  13. Sprinkle with paprika.
  14. Cover and refrigerate for at least 20 minutes and up to 1 day before serving.

Notes

For a neat finish, pipe the yolk mixture into the whites. Keep covered in the refrigerator for up to 1 day; freezing is not recommended. For a dairy-free option, use dairy-free mayonnaise.