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Deviled Eggs

A classic deviled egg recipe that combines creamy yolk filling with tangy mustard and vinegar for a delightful appetizer, perfect for gatherings and snack time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs Room temperature if possible for even cooking.
  • 1/2 cup mayonnaise Use full fat for richness, Greek yogurt for a tangy lighter swap.
  • 2 teaspoons Dijon mustard Swap with yellow mustard for classic flavor, or grainy mustard for texture.
  • 1 teaspoon white wine vinegar or apple cider vinegar Adds brightness; lemon juice can work as a substitute.
  • 1/2 teaspoon kosher salt Plus a pinch more to taste.
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika Plus more for garnish; regular paprika works too.
  • 1 tablespoon chopped dill pickles or capers (optional mix-ins)
  • 1 teaspoon Worcestershire sauce (optional mix-ins)
  • 1 tablespoon chopped fresh chives (optional mix-ins)
Garnishes
  • chopped chives, parsley, extra paprika, or a small sprig of dill For garnish.

Method
 

Preparation
  1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring to a gentle boil over medium-high heat. When the water reaches a rolling boil, cover the pot, remove from heat, and let sit for 10 minutes.
  3. Drain the hot water and transfer the eggs immediately to a bowl of ice water for at least 10 minutes.
  4. Peeling is easier when eggs are cold — tap, roll, and peel under running water to remove shells cleanly.
Filling Preparation
  1. Slice each egg in half lengthwise and carefully scoop the yolks into a medium bowl.
  2. Arrange the whites on a serving platter and keep chilled.
  3. Mash the yolks with a fork until crumbly and stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
  4. Taste and adjust with more vinegar or mustard if preferred.
  5. If using mix-ins, fold them into the yolk mixture now.
Assembly
  1. Spoon the filling back into the egg white halves or use a piping bag for an elegant presentation.
  2. Sprinkle with smoked paprika and garnish with chopped chives or parsley.
  3. Refrigerate for at least 20 minutes to let flavors meld.
Serving
  1. Serve chilled or at cool room temperature.

Notes

For a healthier option, replace half the mayonnaise with plain Greek yogurt. These deviled eggs work beautifully as a make-ahead party staple.