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Classic Deviled Eggs for Thanksgiving

Classic deviled eggs for Thanksgiving are made with hard-cooked eggs and a smooth, tangy yolk filling. Pipe or spoon the mixture into the whites and finish with a sprinkle of paprika.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 12 eggs large
  • 0.33 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp distilled white vinegar
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • paprika for garnish

Equipment

  • 1 5-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 5-quart saucepan and add cold water to cover them by 1 inch.
  2. Bring the water to a full boil over high heat, cover the pan, and remove it from the heat.
  3. Let the eggs stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and let them cool for 10 minutes.
  5. Peel the eggs and slice them lengthwise.
  6. Scoop the yolks into a bowl.
  7. Arrange the whites on a serving platter.
  8. Add the mayonnaise, Dijon mustard, distilled white vinegar, kosher salt, and black pepper to the yolks and mash until smooth.
  9. Spoon or pipe the yolk mixture into the egg-white halves.
  10. Sprinkle with paprika.
  11. Refrigerate until serving.

Notes

For neater filling, pipe the yolk mixture into the whites. Refrigerate leftovers in an airtight container for up to 2 days; do not freeze. For a tangier, lighter variation, replace the mayonnaise with Greek yogurt.