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Classic Deviled Eggs

A timeless and comforting recipe for deviled eggs, perfect as a quick snack or festive treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs Use farm-fresh eggs for easier peeling.
  • 1/2 cup mayonnaise Can substitute half with Greek yogurt for a lighter option.
  • 2 teaspoons Dijon mustard Yellow mustard can be used for a milder flavor.
  • 1 tablespoon white wine vinegar or lemon juice Brightens the filling.
  • 1/4 teaspoon fine sea salt Plus a pinch for seasoning the whites.
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika Plus extra for garnish.
Optional Ingredients
  • 1 tablespoon finely chopped chives For added flavor.
  • 1 teaspoon capers Rinsed.
  • a few drops hot sauce For warmth.
Garnishes
  • to taste additional paprika
  • to taste chopped fresh parsley
  • to taste crumbled bacon
  • 1 sprig dill For garnish.

Method
 

Cooking the Eggs
  1. Place the eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Add a pinch of salt to the water.
  2. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
  3. Drain the hot water, then transfer the eggs to a bowl of ice water for at least 5 minutes.
Preparing the Filling
  1. Gently tap and roll each egg on the counter to crack the shell and peel under running water if needed. Pat dry and slice each egg in half lengthwise.
  2. Scoop the yolks into a medium bowl, mash with a fork, and mix with mayonnaise, mustard, vinegar or lemon juice, salt, pepper, and smoked paprika until smooth.
Assembling
  1. Transfer the filling to a piping bag or dollop into the egg whites.
  2. Garnish and chill for 15–30 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, fill eggs within 24 hours of serving.