Make-Ahead Deviled Eggs
A classic deviled egg filling made sturdy enoughto survive a day or two in the fridge, thanks to storing the whites and fillingseparately until you're ready to pipe.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar or pickle brine
- ¼ tsp salt
- ⅛ tsp black pepper
- Paprika,for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
- Transfer the eggs to an ice bath for 10 minutes, then peel. Store peeled whole eggs in an airtight container in the fridge for up to 2 days if not serving right away.
- When ready to make the filling, halve the eggs and scoop the yolks into a bowl, keeping the whites separate.
- Mash the yolks with mayonnaise, Dijon mustard, vinegar or pickle brine, salt, and pepper until smooth.
- Store the filling in an airtight container or zip-top bag, and store unfilled whites separately, cut-side down on a paper towel, for up to 4 hours before serving.
- About an hour before serving, pat the whites dry again, then pipe or spoon the filling into each half.
- Sprinkle with paprika and serve chilled.