Classic Deviled Eggs (Print Version)

Creamy yolk filling with mustard and paprika in halved hard-boiled eggs. A timeless party appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped

# Method:

01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle with paprika and chopped herbs. Chill until ready to serve.

# Expert Advice:

01 -
  • They come together in under half an hour but look like you fussed
  • The filling can be made ahead and kept in the fridge for two days
02 -
  • Older eggs peel significantly easier than fresh ones
  • Let the filling rest for 10 minutes before piping to let flavors meld
03 -
  • Use a Ziploc bag with the corner snipped off as an impromptu piping bag
  • Chill the filled eggs for at least 30 minutes before serving for easier transport
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