Classic Creamy Deviled Eggs (Printable)

Creamy, tangy filled eggs with mustard and paprika. An effortless appetizer ready in 25 minutes, ideal for entertaining or everyday enjoyment.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped

# Step-by-Step Guide:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle with paprika and chopped herbs. Chill until ready to serve.

# Expert Suggestions:

01 -
  • They come together in under 30 minutes but taste like you fussed
  • The filling is incredibly versatile once you know the base ratio
  • Everyone claims they do not like them then eats three anyway
02 -
  • Overcooking eggs creates that dreaded gray ring around yolks and rubbery whites
  • Room temperature filling pipes much more easily than cold filling from the fridge
  • Deviled eggs taste best made same day but whites can be prepped hours ahead
03 -
  • Use the oldest eggs in your carton for the easiest peeling experience
  • A small offset spatula creates smoother tops than a spoon
  • Wipe your knife between cuts for the cleanest egg halves
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