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Deviled Eggs

Deviled Eggs are classic bites filled with creamy yolks, mustard, and mayonnaise, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs, at room temperature Room temperature reduces cracking and helps even cooking.
  • 3 tablespoons mayonnaise Swap for Greek yogurt for a tangy, healthier option.
  • 1 teaspoon Dijon mustard Use whole-grain mustard for texture.
  • 1 teaspoon apple cider vinegar or lemon juice Brightens the filling.
  • 1/4 teaspoon kosher salt Adjust to taste.
  • 1 pinch black pepper
  • 1/4 teaspoon smoked paprika Plus extra for garnish.
Optional Mix-ins or Toppings
  • finely chopped chives
  • dill
  • pickled jalapeno
  • crumbled bacon
  • a sprinkle of capers

Method
 

Cooking Eggs
  1. Place eggs in a medium saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat.
  2. Once boiling, reduce heat to maintain a simmer and cook for 10–12 minutes for fully set yolks.
  3. Immediately transfer eggs to an ice bath for at least 10 minutes.
Preparing Filling
  1. Gently crack shells and peel under running water.
  2. Slice each egg in half lengthwise and scoop out yolks into a small bowl.
  3. Mash yolks with a fork, then mix in mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and smoked paprika.
  4. Spoon or pipe the yolk mixture back into the egg whites.
  5. Garnish with smoked paprika, chives, or pickled jalapeno.

Notes

Store filled eggs in an airtight container in the refrigerator for up to 3 days. Make-ahead: You can hard-boil and peel eggs up to 3 days in advance; store unfilled halves separately and assemble within 24 hours for best texture.