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; remove and mash yolks:
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. 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,.
Storage
Serve the creamy deviled eggs 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.
Frequently Asked Questions
How do you make deviled eggs creamy, not lumpy?
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?
Boiling the eggs a day ahead is the best way get some of the prep done for deviled eggs. We also peel the eggs and make the filling. Then, we refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble them just prior to serving.
Why do you put vinegar in deviled eggs?
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
