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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 of mayonnaise, Dijon mustard, and vinegar. A sprinkle of paprika adds a simple finish to this chilled party appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling and chilling 25 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • water cold, as needed
  • 2 cup ice
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp distilled white vinegar
  • 0.13 tsp kosher salt
  • 0.13 tsp ground black pepper
  • 0.13 tsp paprika

Equipment

  • 1 medium saucepan

Method
 

  1. Place the eggs in a medium saucepan in a single layer and cover with cold water by 1 inch.
  2. Bring to a full boil over high heat.
  3. Turn off the heat.
  4. Cover the saucepan and let the eggs stand for 12 minutes.
  5. Transfer them to a bowl with the ice and enough cold water to cover.
  6. Cool for 5 minutes.
  7. Peel the eggs.
  8. Cut them in half lengthwise.
  9. Remove the yolks to a small bowl.
  10. Arrange the whites cut-side up on a serving platter.
  11. Mash the yolks with a fork.
  12. Stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
  13. Spoon the yolk mixture evenly into the egg whites.
  14. Sprinkle with paprika.
  15. Cover and refrigerate for at least 20 minutes before serving.
  16. Keep chilled until serving.
  17. Refrigerate leftovers within 2 hours.

Notes

For easier peeling, transfer the eggs promptly to the ice water. Refrigerate covered leftovers for up to 3 to 4 days; freezing is not recommended. For a lighter filling, replace the mayonnaise with plain Greek yogurt.