Go Back

Deviled Eggs

A delicious twist on a classic appetizer with creamy yolk filling, perfect for any gathering or quick dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs, cold from the fridge Use farm-fresh if you can — they peel better.
  • 1/2 cup mayonnaise Use light for a healthier option or an aioli for indulgence.
  • 2 teaspoons Dijon mustard Swap with whole-grain mustard for texture.
  • 1 teaspoon white wine vinegar or fresh lemon juice Brightens the filling.
  • 1/4 cup finely chopped chives Extra for garnish.
  • 2 teaspoons Worcestershire sauce Optional, but it adds depth.
  • 1/2 teaspoon sea salt To taste.
  • Freshly ground black pepper To taste.
  • Smoked paprika For topping, use sweet paprika for milder flavor.
  • A few drops of hot sauce Optional for heat.
Optional Add-ins
  • crumbled bacon
  • capers
  • chopped cornichons
  • sprinkle of toasted sesame seeds For a crunchy finish.

Method
 

Preparation
  1. Place the 12 eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat.
  2. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
  3. Drain the hot water and immediately transfer the eggs to an ice bath for at least 10 minutes.
  4. Peel the eggs gently, trimming any ragged edges, and slice each egg lengthwise.
  5. Scoop out the yolks into a medium bowl and place the whites on a serving tray.
Filling Preparation
  1. Mash the yolks with a fork until crumbly, then add mayonnaise, Dijon mustard, vinegar or lemon juice, Worcestershire sauce, salt, and pepper.
  2. Stir until silky and smooth. Taste and adjust seasoning.
  3. Fold in the chopped chives and any optional add-ins.
Final Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Garnish with a dusting of smoked paprika, a few chive snips, and a drizzle of hot sauce if desired.
  3. Serve immediately or chill for up to two hours before serving.

Notes

Store filled deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep the filling and whites separate for the freshest assembly.