Classic Deviled Eggs (Print Version)

Hard-boiled eggs halved and filled with a creamy, tangy yolk mixture with 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 (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. Chill until ready to serve.

# Additional Tips::

01 -
  • These disappear faster than anything else on the table, and people will actually ask for the recipe instead of just politely complimenting them
  • The filling comes together in minutes but tastes like you fussed over something special
02 -
  • I once served these at room temperature during an outdoor summer party and watched people's eyes light up way more than when I'd served them chilled at previous events
  • Adding just 1/2 teaspoon of pickle juice instead of vinegar changed my husband from a deviled egg skeptic into the person who hovers near the platter
03 -
  • Use a ziplock bag with the corner snipped off if you don't have a piping bag, and make the hole slightly smaller than you think you need
  • Wipe your knife between cutting eggs to keep the whites looking pristine
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