Classic Deviled Eggs (Print Version)

Hard-boiled eggs halved, filled with creamy tangy yolk mix, seasoned with mustard and paprika.

# What You 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 (optional)

# How To Make It:

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, if using.
07 - Refrigerate until ready to serve.

# Expert Advice:

01 -
  • They come together in under 30 minutes, leaving you free to actually enjoy the party instead of being stuck in the kitchen.
  • Everyone always asks for the recipe, which feels like the highest compliment a dish can receive.
02 -
  • Overcooking the eggs even slightly will give you that chalky, dark yolk—set a timer and trust it, because those extra two minutes make all the difference.
  • Don't skip the ice bath; it's the difference between peeling in frustration and peeling in peace.
03 -
  • A piping bag transforms the presentation from homey to polished in seconds, and it's worth the tiny effort for the wow factor.
  • Save the egg carton and use it as a serving base—it keeps the deviled eggs from rolling around and looks charmingly rustic.
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