Classic deviled eggs from fourteen eggs
Adapted from CHAT-0138's measured fourteen-egg ingredient excerpt; the complete filling and serving method is newly supplied.
- YIELD
- 28 filled halves; about 14 appetizer servings
- PREP / WAIT
- 25 minutes, plus 30 minutes chilling
- COOK
- None when using cooked eggs
Ingredients
- 14 hard-boiled large eggs, chilled and peeled
- 3/4–1 cup mayonnaise; begin with 3/4 cup
- 2–3 tsp yellow mustard
- 2–3 tsp white vinegar or pickle juice
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp paprika, plus 1/8 tsp for garnish
- 2 tbsp well-drained sweet pickle relish (optional)
Method
- Cut eggs in half lengthwise. Set whites on a tray and place yolks in a bowl.
- Mash yolks finely with a fork. Stir in 3/4 cup mayonnaise, 2 tsp mustard, 2 tsp vinegar or pickle juice, salt, pepper and 1/4 tsp paprika.
- Add optional drained relish. Taste and add the remaining mustard or vinegar if needed. Add extra mayonnaise a tablespoon at a time only until the filling is creamy and holds a mound.
- Spoon or pipe filling into the 28 whites and sprinkle with the garnish paprika.
- Cover and chill at least 30 minutes before serving. Bring out small trays as needed to keep the rest cold.
Notes & storage
- Keeps CHAT-0138's fourteen-egg scale and optional classic sweet relish. Relish is optional; the no-sweet preference in the separate potato-salad conversation is not assumed to apply here.
- Use eggs with firm yolks and whites. Refrigerate the finished eggs at 40°F or below and use within 3–4 days, and no later than one week after the eggs were boiled.
- Limit room-temperature serving to 2 hours, or 1 hour above 90°F.