Deviled Eggs

Deviled Eggs

  • Difficulty: Medium
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This is my go-to recipe for perfect deviled eggs, every time!


  • 12 large eggs
  • 4 cups water
  • 1 tablespoon vinegar
  • 4 tablespoons mayonnaise
  • 2 tablespoon sour cream
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon spicy brown mustart
  • ½ teaspoon sugar
  • ¼ teaspoon table salt
  • ¼ teaspoon ground black pepper


  1. Bring 4 cups of water and vinegar to a boil in a medium saucepan.  Gently drop the eggs into the water and boil for 14 minutes.
  2. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. After eggs have boiled for 14 minutes, remove from heat, and transfer eggs to ice water with slotted spoon and let cool 5 minutes.
  3. Peel eggs and slice in half lengthwise. Transfer yolks to fine-mesh sieve and use spatula to press them through sieve and into bowl. Add remaining ingredients, mashing mixture against sides of bowl until smooth.
  4. Arrange whites on serving platter and fill with yolk mixture, mounding filling about 1/2 inch above whites. Serve immediately.

MAKE AHEAD: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg-white halves tightly with a double layer of plastic wrap and place the filling in a zipper-lock plastic bag (squeezing out all the air). Refrigerate until ready to fill and serve.

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