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Deviled Eggs

Deviled Eggs are a classic dish that is quick to prepare, crowd-pleasing, and perfect for any occasion, from appetizers to potluck gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 6 large large eggs room temperature helps prevent cracking.
For the Filling
  • 3 tablespoons mayonnaise swap for Greek yogurt for a tangier, lighter option.
  • 1 tablespoon Dijon mustard yellow mustard is fine if you like a milder tang.
  • 1 teaspoon white vinegar or apple cider vinegar brightens the filling.
  • 1/4 teaspoon kosher salt taste as you go.
  • 1 pinch black pepper taste as you go.
  • Paprika for dusting smoked paprika adds warmth and drama.
  • Optional mix-ins: minced chives, a dash of hot sauce, finely diced pickles, or crumbled bacon.

Method
 

Preparing the Eggs
  1. Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, turn off the heat, cover the pan, and let eggs sit for 10-12 minutes. The shells will loosen while they rest.
  3. Drain the hot water and immediately transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
  4. Gently crack and peel each egg under running water; the shells should slip away, revealing smooth, glossy whites.
Making the Filling
  1. Slice eggs lengthwise and scoop the yolks into a mixing bowl. Arrange the whites on a platter.
  2. Mash the yolks with a fork until powdery. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until the mixture is silky and slightly glossy; taste for balance.
  3. Spoon or pipe the filling back into the egg whites. Sprinkle with paprika and chopped chives for color.

Notes

Serve chilled or at cool room temperature. Store in an airtight container for up to 2 days if already filled; for longer storage, keep whites and filling separate.