Classic Deviled Eggs
A timeless appetizer perfect for Easter gatherings, featuring perfectly boiled egg whites filled with a rich, creamy yolk mixture accented by Dijon mustard and a sprinkle of paprika.
Equipment
- Medium saucepan
- Large bowl (for ice bath)
- Small mixing bowl
- Fork
- Piping bag or ziplock bag (optional)
Ingredients
Main
- 6 whole large eggs — older eggs peel easier than very fresh ones
- 3 tablespoons mayonnaise — full fat preferred for best texture
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar — apple cider vinegar or lemon juice can be substituted
- 0.25 teaspoon kosher salt — to taste
- 0.125 teaspoon black pepper — freshly ground
Garnish
- 0.25 teaspoon paprika — sweet or smoked, for dusting
- 1 tablespoon fresh chives — finely chopped
Main
| 6 whole | large eggs | older eggs peel easier than very fresh ones |
| 3 tablespoons | mayonnaise | full fat preferred for best texture |
| 1 teaspoon | Dijon mustard | |
| 1 teaspoon | white vinegar | apple cider vinegar or lemon juice can be substituted |
| 0.25 teaspoon | kosher salt | to taste |
| 0.125 teaspoon | black pepper | freshly ground |
Garnish
| 0.25 teaspoon | paprika | sweet or smoked, for dusting |
| 1 tablespoon | fresh chives | finely chopped |
Instructions
-
Bring a medium saucepan of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon. Reduce the heat to medium-low to maintain a gentle simmer and set a timer for 12 minutes.
~12 minStarting eggs in hot water rather than cold water makes the shell separate from the membrane much easier, resulting in clean, easy peeling. -
While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice cubes. Transfer the eggs immediately to the ice bath once the timer goes off.
~10 minCooling the eggs rapidly stops the cooking process, preventing that unappetizing green ring around the yolk. -
Gently tap each egg on the counter to crack the shell all over, then peel under cold running water. Slice the peeled eggs in half lengthwise.
~5 minPeeling under running water helps wash away any tiny shell fragments. -
Carefully pop the yolks out into a small mixing bowl. Arrange the empty egg white halves on a serving platter.
~2 minWipe the knife blade with a damp paper towel between slicing eggs to keep the edges clean. -
Mash the yolks thoroughly with a fork until they resemble fine crumbs. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix vigorously until the filling is completely smooth and creamy.
~5 minFor an extra smooth filling, you can press the yolk mixture through a fine-mesh sieve or blend it in a small food processor. -
Transfer the yolk mixture to a piping bag fitted with a star tip (or a ziplock bag with the corner snipped off). Pipe the filling generously into the well of each egg white half. Alternatively, neatly scoop the filling using two small spoons.
~5 minPiping gives the deviled eggs a classic, elegant appearance perfect for parties. -
Lightly dust the tops with paprika and sprinkle with freshly chopped chives before serving.
~3 minHold the paprika high above the eggs when dusting for a lighter, more even distribution.
Tips & Storage
- Buy your eggs a week in advance; slightly older eggs are naturally easier to peel.
- Do not over-boil the eggs, or the yolks will become dry and crumbly.
- You can make the hard-boiled eggs up to 2 days in advance. Keep them unpeeled in the refrigerator until ready to assemble.
- For an extra kick of spice, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
- Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The paprika may bleed slightly into the filling over time, but they will still taste delicious.