Classic Deviled Eggs

Creamy, tangy classic deviled eggs with a hint of mustard and vinegar. Pipe the smooth yolk filling into chilled whites, then finish with paprika and scallions or chives.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a small pot, add the eggs and cover with water by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 8 minutes, drain, and run under cold water to stop the cooking. When cool enough to handle, peel the eggs and halve them lengthwise pole to pole. Using a small spoon, remove the yolks and transfer to a large bowl; arrange the whites on a platter, cover, and refrigerate.

Step 2

Using a fork, mash the yolks, then add the mayonnaise, vinegar, butter, sugar, and mustard. Season with salt and pepper to taste and continue stirring and mashing until no lumps remain. Transfer to a piping bag fitted with a 1/2-inch round or fluted tip, and fill each egg white half with the yolk mixture. (Alternatively, use a small spoon for this step.) Carefully tent the deviled eggs with foil and refrigerate until chilled, at least 30 minutes.

Step 3

To serve, dust the eggs with the paprika and sprinkle with scallions.