Classic Deviled Eggs (Printable)

Creamy egg halves filled with a smooth, seasoned yolk mixture of mayonnaise, mustard, and paprika.

# What You 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 Make It:

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 -
  • These come together in under 30 minutes but taste like you spent all afternoon in the kitchen
  • The creamy filling strikes that perfect balance between rich and refreshing, making them impossible to stop eating
02 -
  • Overcooking the eggs leads to that dreaded gray ring around the yolk and a rubbery texture—stick to the 10-minute off-heat method
  • If your filling feels too thick, add another teaspoon of mayo or a splash of vinegar, but add it gradually since you cant take it back
03 -
  • Use your freshest eggs for boiling but slightly older eggs if you struggle with peeling—the pH changes over time and makes shells release more easily
  • Warm eggs pipe more beautifully than cold ones, so let your filling sit at room temperature for 10 minutes before filling
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