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Deviled Eggs

Deviled eggs are a classic appetizer made with creamy yolk filling, piped into halved whites and dusted with paprika. This classic method boils, cools in an ice bath, and mashes the yolks smooth for a neat, picnic-ready platter.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs
Filling
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 salt and pepper to taste
Garnish
  • 1 paprika for garnish
  • 1 fresh chives for garnish (optional)

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot, cover with water, and bring to a boil over high heat, until the water reaches a rolling boil. Turn off the heat, cover the pot, and let the eggs cook for 12 minutes so the yolks set through.
  2. Transfer the eggs to an ice bath to cool completely. This stops cooking and makes peeling easier.
Make the yolk filling
  1. Peel the eggs, halve them lengthwise, and remove the yolks. Keep the egg white halves ready for filling.
  2. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt and pepper until smooth. Mix until creamy with no visible yolk lumps.
Fill and garnish
  1. Pipe or spoon the filling into the egg white halves. Fill each half evenly for a consistent look.
  2. Garnish with paprika and fresh chives for garnish (optional). Finish with a light dusting so the paprika shows on top.
Chill and serve
  1. Refrigerate until serving. Chill for at least 30 minutes for firmer filling and easier slicing onto a platter.

Notes

Pro tip: Use an ice bath and peel under cool running water to minimize torn whites. Store deviled eggs covered in the refrigerator for up to 3 days; they do not freeze well due to texture changes. For a lighter option, use light mayonnaise to reduce fat while keeping the filling creamy.