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Deviled Eggs

A classic comforting recipe combining creamy yolk filling with smooth, tangy flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs, at room temperature Older eggs work better for easy peeling.
  • 1/2 cup mayonnaise Swap for Greek yogurt for a tangier, lighter texture.
  • 2 teaspoons Dijon mustard Use yellow mustard for a milder bite.
  • 1 tablespoon white wine vinegar or apple cider vinegar Adds brightness; lemon juice works in a pinch.
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped dill pickles or pickle relish Omit for a cleaner flavor.
  • 1 tablespoon finely chopped fresh chives or green onion Scallions also work well.
  • Paprika for dusting Smoked paprika gives a delicious depth.
  • Optional garnish: capers, crumbled bacon, olives, or a small sprig of dill.

Method
 

Preparation
  1. Place eggs in a single layer in a large saucepan and cover with cold water by about an inch.
  2. Bring to a gentle boil over medium-high heat. When the water reaches a full boil, cover the pan and remove it from heat, letting the eggs sit for 12 minutes.
  3. Transfer eggs immediately to a bowl of ice water to stop cooking and make peeling easier. Let them chill for at least 10 minutes.
  4. Gently crack and peel the eggs under running water if needed, drying them with a paper towel.
  5. Slice each egg in half lengthwise and carefully remove yolks into a mixing bowl, arranging whites on a serving plate.
Mixing Filling
  1. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until velvety.
  2. Taste and adjust seasoning—add more mustard for zing or more mayo for creaminess.
  3. Fold in the chopped pickles and chives for texture and brightness.
  4. Spoon or pipe the yolk mixture into the egg white halves.
Finishing Touches
  1. Dust the filled eggs with a light sprinkle of paprika and add any optional garnishes.
  2. Serve chilled or at cool room temperature.

Notes

Store filled deviled eggs in an airtight container in the refrigerator for up to 2 days. If storing unfilled egg whites and yolk mixture separately, keep yolk filling in a sealed container for up to 3 days and fill just before serving for the freshest texture.