Creamy Deviled Eggs

Directions

Cook eggs:

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Combine other ingredients:

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, halve, and remove yolks:

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact.
Mash yolks with mayo mixture:

Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Place yolk mixture in whites and garnish:

Mound yolk mixture into whites. Sprinkle with paprika just before serving.

Creamy deviled eggs should be served immediately. We think deviled eggs are best eaten within an hour of assembling.

If you have leftovers, use them for egg salad the next day.

How do you make deviled eggs creamy, not lumpy?

To make deviled eggs creamy instead of lumpy, you should get out your food processor. If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse. If you don’t have a food processor, fully mash the yolks with a fork before adding other ingredients for smooth results.
Is it better to boil eggs for deviled eggs a day before?

Yes, boiling the eggs a day ahead is the best way to get some of the prep done for deviled eggs. We also peel the eggs and make the filling a day before. Then, we refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble them just before serving.
Why do you put vinegar in deviled eggs?

Vinegar is put in deviled eggs to add a touch of acidity to the filling. It balances the richness of the yolks and the mayonnaise. We only use a light-colored vinegar, like white-wine vinegar, so the vinegar doesn’t impact the color of the filling.