Since we’ve been making these deviled eggs for some time now, we usually make them by eye. The only thing we measure is the acid (vinegar or lemon juice) since that can make or break things. We also like a little less mustard than most, so you might find you want to add more than we suggest below. Other than that, add what you like — we’ve shared a long list of optional toppings below, but we’re sure you can come up with lots more.
6 large eggs
1/4 cup mayonnaise, see our homemade mayonnaise recipe
1 teaspoon white vinegar, white wine vinegar or lemon juice
1/2 teaspoon yellow mustard
Salt and fresh ground black pepper
Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 13 minutes. (This can range from 12 to 14 minutes, depending on the size of your eggs).
Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
Gently dry eggs then slice in half, lengthwise. Remove the yolks and add to a medium bowl then arrange the whites on a serving platter.
Mash the yolks into a fine, powdery paste. Stir in the mayonnaise, vinegar, and mustard then season with salt and a few grinds of black pepper. Stir vigorously until smooth.
Use a small cookie scoop or spoon to evenly distribute the egg yolk filling into the egg whites. (You can also cut a corner from a resealable plastic bag, add the egg yolk filling then use it to pipe into the egg white halves).
Finish with a sprinkle of paprika (classic) or with your favorite toppings (see below for suggestions). We personally like a sprinkle of flaky sea salt or a squirt of Sriracha.