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Deviled Eggs

Classic comfort food with a modern twist, Deviled Eggs are perfect for gatherings, potlucks, or a quick appetizer. Creamy yolks are blended with mustard and vinegar, then piped into egg whites for a delightful bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs room temperature eggs peel more cleanly
  • 1/3 cup mayonnaise swap for Greek yogurt for a tangier, lighter version
  • 1 teaspoon Dijon mustard or yellow mustard for milder flavor
  • 1 teaspoon white wine vinegar or lemon juice to brighten filling
  • 1/8 teaspoon kosher salt plus more to taste
  • freshly ground black pepper to taste
  • 1/2 teaspoon smoked paprika plus extra for garnish; regular paprika works too
Optional Mix-Ins and Toppings
  • 1 tablespoon finely chopped shallot or green onion for texture
  • 1 teaspoon prepared horseradish for a little heat
  • 1 tablespoon finely chopped dill or chives for a fresh herbal note
  • bacon bits for topping
  • capers for topping
  • roasted red pepper for a tiny slice for topping

Method
 

Boiling the Eggs
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring to a rolling simmer over medium-high heat.
  3. Once simmering, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes depending on the size of the eggs.
Cooling and Peeling the Eggs
  1. Prepare an ice bath (bowl of cold water and ice). Transfer eggs to the ice bath immediately and chill for at least 5 minutes.
  2. Gently tap each egg on the counter and roll to crack the shell. Peel under running water to help remove small membrane pieces and keep whites smooth.
Preparing the Filling
  1. Slice each egg in half lengthwise and carefully scoop the yolks into a medium bowl. Arrange the whites on a serving platter.
  2. Mash the yolks with a fork until crumbly, then add mayonnaise, Dijon mustard, white wine vinegar or lemon juice, salt, pepper, and smoked paprika. Stir until silky and smooth.
  3. Taste and adjust seasoning: add more vinegar for brightness or another dash of mustard for tang.
Filling the Eggs
  1. Transfer the yolk mixture to a piping bag fitted with a large star tip, or use a spoon to fill each egg white half with a generous mound of filling.
  2. Finish with a sprinkle of smoked paprika, freshly ground black pepper, and any optional toppings: crispy bacon, chives, or a tiny pickle slice.
  3. Serve chilled or at cool room temperature.

Notes

Storage: Store assembled deviled eggs in an airtight container for up to 2 days. For best texture, keep the filling separate and pipe just before serving.