Classic Deviled Eggs (Printable version)

Hard-boiled eggs halved and filled with a smooth, tangy yolk mixture accented by paprika.

# Needed ingredients:

→ 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 - Chill until ready to serve.

# Expert advice:

01 -
  • They vanish from the plate faster than anything else at a party, and youll feel smug knowing how little effort they took.
  • The filling is creamy and tangy without being too rich, so you can eat three and still want a fourth.
  • You can make them a few hours ahead and keep them chilled, which means less stress when people start arriving.
02 -
  • Older eggs peel much easier than fresh ones, so if you buy eggs specifically for this recipe, let them sit in the fridge for at least five days before boiling.
  • Dont skip the ice bath because it stops the cooking instantly and prevents that grayish-green ring from forming around the yolks, which tastes fine but looks unappetizing.
  • If your filling seems too thick, add a tiny splash of water or extra vinegar to loosen it up so it pipes or spoons smoothly.
03 -
  • Use a piping bag fitted with a star tip if you want to impress people, or just snip the corner off a plastic zip-top bag for a quick DIY version that works almost as well.
  • Taste the yolk mixture before you fill the whites and adjust the mustard, vinegar, or salt until it tastes exactly right to you, because everyones preference is slightly different.
  • If you want to get fancy, top each egg with a thin slice of olive, a caper, or a small piece of crispy bacon for extra flavor and visual appeal.
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