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Classic Deviled Egg

Classic Deviled Eggs
  • Prep: 15
  • Cook: 15
  • Serves: 12
Produced by local farmers who take great pride in the quality of their farm products, Idaho eggs make the perfect base for this classic deviled egg recipe.



  • 6 large Idaho eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika for garnish


  • Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove from heat and cover the saucepan with a lid. Let stand for 12-15 minutes.

  • Drain hot water and run cold water over the eggs until cooled.

  • Once cooled, carefully peel each egg and slice in half lengthwise.

  • Remove the yolks and place them in a small bowl.

  • Mash the yolks with a fork, then add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until well combined and creamy.

  • Spoon or pipe the yolk mixture back into the egg white halves.

  • Sprinkle with paprika for garnish.

  • Chill in the refrigerator until ready to serve.