Classic Deviled Eggs

My grandmother kept a vintage crystal platter specifically for these eggs, and I finally understand why. She'd bring them out at holidays, the paprika-dusted tops catching the light, and they'd disappear within minutes. Now I find myself making them for everything from casual Tuesdays to fancy dinner parties, because something about that creamy filling in a smooth white boat just makes people happy.

Last summer I made three dozen for a backyard barbecue, and my friend's husband stood by the platter until he'd eaten five. He kept saying he'd never had deviled eggs that actually tasted like something besides mayonnaise. Now every time we're invited anywhere, someone texts ahead asking if the eggs are coming.

Ingredients

• 6 large eggs: Room temperature eggs peel more cleanly and have a brighter yolk color
• 3 tablespoons mayonnaise: Real mayonnaise makes the silkiest filling, no substitutes
• 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 teaspoon white wine vinegar or lemon juice: The acid brightens everything and prevents the filling from feeling heavy
• 1/8 teaspoon salt: Enhances the egg flavor without overpowering
• 1/8 teaspoon ground black pepper: Freshly cracked adds tiny flecks of visual interest
• 1/4 teaspoon smoked or sweet paprika: The classic garnish that makes them instantly recognizable
• 1 tablespoon fresh chives or parsley, finely chopped: Adds color and a fresh bite to cut the richness

Instructions

Perfect the hard-boiled eggs:

Place eggs in a single layer and cover with cold water by an inch, then bring to a rolling boil. Cover immediately, remove from heat, and let them sit exactly 10 minutes before transferring to ice water for 5 minutes.

Prep the whites:

Peel eggs gently under cool running water, then slice each one lengthwise with a sharp knife. Pop yolks into a mixing bowl and arrange white halves on your serving platter.

Mix the filling:

Mash yolks thoroughly with a fork until completely broken down, then add mayonnaise, mustard, vinegar, salt, and pepper. Keep mixing until smooth and creamy with no lumps remaining.

Fill the eggs:

Spoon the filling into each white half, or use a piping bag with a star tip for that classic swirled look. Mound it slightly above the edges for an appealing presentation.

Finish and serve:

Dust each egg with paprika and scatter fresh herbs across the platter. Chill for at least 30 minutes before serving, which lets flavors meld and makes them easier to handle.

Pin

My sister once made these for her wedding shower using a piping bag and they looked so professional that guests asked for the caterer's information. She still laughs about admitting she made them herself the night before, standing in her tiny kitchen in her pajamas.

Make Ahead Magic

You can boil and peel eggs up to 24 hours in advance, storing them wrapped in damp paper towels inside a sealed container. The filling keeps beautifully for two days, just give it a quick stir before piping since it firms up in the fridge.

Flavor Variations

Once you master the classic, try folding crumbled bacon, chopped pickles, or a teaspoon of horseradish into the yolk mixture. My aunt adds a drop of truffle oil for her version, and honestly it ruins regular deviled eggs for everyone forever.

Presentation Secrets

The difference between homemade and professional is often just how evenly you fill the eggs and how neatly you arrange them. I use a small cookie scoop for consistent portions and always serve them on a platter with some contrast.

• Nestle the eggs on a bed of frisee or small herb leaves for an elegant touch
• Keep garnishes finely minced so they stick to the filling instead of rolling off
• If transporting, cover the platter with plastic wrap touching the eggs to prevent shifting

Pin

There's something deeply satisfying about a platter of perfectly filled deviled eggs, and watching them disappear at a gathering never gets old.

Recipe FAQs

→ How far in advance can I make deviled eggs?

You can prepare deviled eggs up to 24 hours in advance. Keep the filling and egg whites separate in the refrigerator, then pipe or spoon the filling into the whites shortly before serving. This prevents the filling from becoming watery and maintains the best texture.

→ Why do my deviled eggs flatten or become rubbery?

Overcooking the eggs causes rubbery whites and flat yolks. For perfectly cooked eggs, bring water to a boil, cover, remove from heat, and let sit for exactly 10 minutes. Immediately transfer to ice water to stop cooking and make peeling easier.

→ Can I make the filling smoother?

For an extra silky filling, press the yolks through a fine-mesh sieve before mixing with other ingredients. You can also add an additional teaspoon of mayonnaise or Greek yogurt for creamier texture without overpowering the flavors.

→ What can I use instead of paprika?

Sweet paprika provides classic flavor and color, but smoked paprika adds depth. For variety, try cayenne pepper for heat, curry powder for warmth, or everything bagel seasoning for a savory crunch. Fresh herbs like dill or parsley also work beautifully.

→ How do I prevent the filling from sliding off?

Make sure the egg white halves are completely dry before filling. You can also create a small groove in the yolk filling with the back of a spoon to help it adhere. Chilling for at least 30 minutes after filling also helps the mixture set properly.