Classic Deviled Eggs (Printer-friendly)

Creamy yolk filling nestled in halved hard-boiled eggs, seasoned with tangy mustard and paprika.

# 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

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, 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 under running water.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside on a serving platter.
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 until mounded slightly.
06 - Sprinkle with paprika and chopped herbs, if using. Chill for at least 30 minutes before serving.

# Expert Hints:

01 -
  • The creamy filling hits that perfect spot between tangy and rich, never too heavy
  • These disappear faster than any other appetizer Ive ever served, without fail
02 -
  • Fresh eggs are actually harder to peel, so use eggs that've been in your fridge at least a week
  • The filling can be made a day ahead, but assemble the eggs just a few hours before serving or the whites will get rubbery
03 -
  • Add a tiny pinch of cayenne to the filling if you like subtle heat beneath the surface
  • A drop of pickle juice instead of vinegar gives them that old-fashioned diner flavor
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