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Deviled Eggs

These Deviled Eggs are a bite-size, creamy, nostalgic homemade treat that is perfect for any gathering, quick dinner idea, or comforting snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs, room temperature Use pastured eggs for deeper flavor.
  • 1/3 cup mayonnaise Use Greek yogurt for a lighter, tangy option.
  • 1 tablespoon Dijon mustard Yellow mustard works for a milder flavor.
  • 1 teaspoon white wine vinegar or apple cider vinegar Brightens the filling.
  • 1/4 teaspoon salt Adjust to taste.
  • 1 pinch black pepper Adjust to taste.
  • Paprika, for dusting Smoked paprika adds a cozy note.
  • Optional toppings: chopped chives, crispy bacon bits, capers, or a tiny cornichon slice For added texture.

Method
 

Preparation
  1. Bring a pot of water to a gentle boil and carefully add the eggs. Boil for 10–12 minutes for a fully set yolk.
  2. Transfer the eggs immediately to an ice bath and let them sit for 8–10 minutes.
  3. Peel each egg under cool running water, then slice each egg lengthwise and scoop the yolks into a bowl.
  4. Mash the yolks with a fork until smooth, then add mayonnaise, Dijon mustard, vinegar, salt, and pepper.
  5. Spoon or pipe the yolk mixture back into the egg white halves.
  6. Dust the finished eggs with paprika and add your chosen toppings.

Notes

For a creamier texture, swap half the mayo for sour cream. Use older eggs (7–10 days old) for easier peeling. Don't overcook the eggs to prevent a green ring around the yolk.