Classic Deviled Eggs (Printable)

Creamy egg halves filled with tangy mustard and paprika yolk mixture. An ideal appetizer for parties and gatherings.

# 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 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. Chill until ready to serve.

# Expert Tips:

01 -
  • These come together in 25 minutes but taste like you spent all afternoon in the kitchen
  • The creamy tangy filling hits that perfect spot between indulgent and refreshing
02 -
  • Older eggs peel dramatically easier than fresh ones, so buy your eggs a week before making these if possible
  • Overcooking creates that unappetizing gray ring around yolks, so stick to the 10 minute hot water method
03 -
  • Use a damp paper towel to wipe any filling smudges off the plate edges before serving
  • Wipe your knife between eggs to keep the whites pristine and yellow-free
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