Classic Deviled Eggs (Printable)

Hard-boiled eggs halved and filled with creamy, tangy yolk mixture seasoned 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

# How-To Steps:

01 - Place 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.

# Expert Tips:

01 -
  • They come together in under 30 minutes but look like you put in real effort
  • The filling is endlessly customizable once you master the basic ratio
02 -
  • Overcooking the eggs creates that gray ring around the yolk and rubbery whites
  • Cold eggs peel more easily than warm ones so do not skip the ice bath
03 -
  • Roll the peeled eggs gently on the counter to crack the shell all over before peeling
  • A splash of pickle juice in the filling makes people wonder what your secret ingredient is
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