Classic Deviled Eggs (Print Version)

Creamy egg halves filled with seasoned yolk mixture, topped with paprika and fresh herbs.

# 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

# Step-by-Step:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover tightly, and let stand for 10 minutes.
02 - Transfer eggs to an ice water bath and chill for 5 minutes to stop cooking. Gently crack and peel the cooled eggs under running water for easier removal.
03 - Slice peeled eggs in half lengthwise with a sharp knife. Carefully scoop out the yolks and place them in a mixing bowl. Arrange the white halves on a serving platter.
04 - Mash yolks thoroughly with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix until completely blended and creamy.
05 - Spoon the yolk mixture into each egg white half, or pipe using a zip-top bag with the corner snipped off for a decorative presentation.
06 - Dust each deviled egg evenly with paprika. Sprinkle with finely chopped fresh chives or parsley if desired. Refrigerate until ready to serve.

# Expert Tips:

01 -
  • The creamy tangy filling hits every comfort note while still feeling fancy enough for company
  • They disappear faster than any other appetizer Ive ever served, leaving people asking for the recipe
02 -
  • Fresh eggs are actually harder to peel, so use eggs that have been in your fridge at least a week for the cleanest results
  • The filling can be made up to 24 hours ahead and kept in a sealed container, but fill the eggs just before serving so the whites do not get watery
03 -
  • If your filling feels too thick, add mayonnaise one teaspoon at a time until it reaches a pipeable consistency
  • Wipe your knife between slicing eggs for the cleanest presentation, and place any uneven white halves on the bottom layer of your serving arrangement
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