Classic Deviled Eggs (Printable)

Creamy egg halves filled with tangy seasoned yolk mixture, finished with paprika and fresh herbs. An ideal party appetizer.

# 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 (optional)

# Directions:

01 - Place 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 Advice:

01 -
  • They come together in under 30 minutes but look like you fussed for hours
  • The filling is endlessly customizable once you master the base
  • These travel beautifully and actually taste better after chilling
02 -
  • Fresh eggs are harder to peel, so use eggs that are at least a week old for the cleanest results
  • The filling needs to be creamy but stiff enough to hold its shape, so add mayo gradually
  • Deviled eggs are best served the same day but the filling can be made ahead and refrigerated
03 -
  • Pat the egg whites dry with paper towels before filling to prevent water from making the bottoms soggy
  • Warm the filling slightly if it's too cold to pipe smoothly, but never microwave it
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