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Classic Deviled Eggs

A beloved, nostalgic appetizer featuring creamy yolk filling and a sprinkle of paprika, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs room temperature for easier peeling
  • 1/3 cup mayonnaise swap for Greek yogurt for a tangier version
  • 1 tablespoon Dijon mustard yellow mustard will work in a pinch
  • 1 teaspoon white wine vinegar or lemon juice brightens the filling
  • 1/8 teaspoon salt taste and adjust
  • pinch black pepper taste and adjust
  • 1/8 teaspoon smoked paprika for flavor, plus more for garnish
Optional Mix-ins and Garnishes
  • finely chopped chives or green onions for freshness
  • crispy bacon bits for an indulgent treat
  • pickle relish or capers for briny contrast
  • pinch cayenne for a gentle kick

Method
 

Preparation
  1. Fill a medium saucepan with cold water so the eggs are covered by about an inch.
  2. Bring to a gentle boil over medium-high heat.
  3. Once boiling, reduce heat slightly and cook eggs for 12 minutes for fully set yolks.
  4. Prepare an ice bath with cold water and ice.
  5. Transfer eggs to the ice bath immediately after boiling to stop cooking.
  6. Peel the cooled eggs carefully. Halve each egg lengthwise and scoop the yolks into a mixing bowl.
Mixing
  1. Mash yolks with a fork and add mayonnaise, Dijon mustard, and vinegar or lemon juice.
  2. Stir until the mixture is smooth and creamy.
  3. Season with salt, pepper, and smoked paprika to taste.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Garnish with smoked paprika, chives, or crispy bacon.
  3. Chill for at least 15 minutes before serving.

Notes

Use pasteurized eggs if making for those with immune concerns. You can also swap mayonnaise for mashed avocado for a healthier twist.