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Deviled Eggs

Classic, creamy Deviled Eggs with a hint of mustard, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Filling
  • 12 large large eggs, room temperature Peel more cleanly when at room temperature.
  • 1/2 cup mayonnaise Use full fat for richness or Greek yogurt for a lighter option.
  • 2 tablespoons Dijon mustard Adds brightness; swap with whole-grain mustard for texture.
  • 1 tablespoon white wine vinegar or lemon juice Brightens the filling.
  • 1/2 teaspoon kosher salt Taste and adjust.
  • 1/4 teaspoon black pepper Taste and adjust.
  • 1/4 teaspoon smoked paprika, plus extra for garnish Provides warmth and color.
  • 1 tablespoon finely chopped chives or green onion Gives fresh oniony notes.
  • 2 teaspoons sweet pickle relish or minced dill pickles (optional) For a tangy lift.

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 12 minutes.
  3. Drain and transfer eggs to an ice bath to stop cooking. Let them chill for at least 10 minutes.
  4. Peel the cooled eggs and slice them lengthwise.
  5. Gently scoop the yolks into a medium bowl and set the whites on a serving platter.
  6. Mash the yolks with a fork until very smooth.
Mixing the Filling
  1. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and smoked paprika to the yolks. Stir until silky.
  2. Fold in chopped chives and pickle relish if using. Taste and adjust seasoning.
Filling the Eggs
  1. Spoon or pipe the yolk mixture back into the egg white wells.
  2. Dust with extra smoked paprika and more chopped chives for color.
  3. Chill for 15–30 minutes to let flavors marry.

Notes

For variations, swap half the mayo for mashed avocado, add Sriracha for heat, mix in chopped pimiento for Southern style, or fold in crumbled bacon for a smoky twist.