The Best Deviled Eggs Recipe
I don’t know about you, but to me, there’s something almost magical about deviled eggs. They’re familiar, but in that cozy, crumb‑on‑your‑shirt kind of way that just feels like home. When I bite into one, that creamy, tangy yolk filling nestled in a perfectly tender white, it’s a little moment of joy I never get tired of.
Let’s start with the basics: you get some eggs, hard‑boil them (I’ve got my favourite method that never fails and it’s this recipe), cool them, peel them, then slice each one in half and gently scoop out the yolks. From there, the fun really begins. You mash those yolks in a bowl with a bit of mayo, mustard, maybe a splash of vinegar or pickle juice, whatever you like. Season with salt, pepper, maybe a little paprika for color. Sometimes I add a dollop of Dijon for zip or sneak in chopped chives if I want freshness. You stir it all until it’s creamy and dreamy, then spoon or pipe it back into those white halves.
Here’s what I love about deviled eggs: they’re endlessly flexible. Want to keep it simple? Stick with the classic trio of mayo, mustard, and yolk, and don’t underestimate that. Want to get creative? Easy. In fact, the recipe below does more talking.
Deviled Eggs Recipe
Equipment
- 1 Fork or potato masher
- Piping bag or plastic bag (optional)
- 1 Knife
- 1 Spoon
- 1 Small bowl (for egg yolks)
- Serving platter
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish (optional)
- Chopped fresh chives or parsley for garnish (optional)
Instructions
- Hard-Boil the Eggs:
- Place the eggs in a single layer in a medium saucepan and cover them with water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
- After 10 minutes, remove the saucepan from the heat and immediately transfer the eggs to a bowl of ice water to cool.
- Prepare the Eggs:
- Once the eggs are cool, carefully peel them under cold running water and pat them dry with a paper towel.
- Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a small bowl and set aside.
- Make the Filling:
- Mash the egg yolks with a fork or potato masher until they are smooth and crumbly.
- Add the mayonnaise, Dijon mustard, white vinegar or lemon juice, salt, and pepper to the mashed egg yolks. Mix until well combined and creamy. Adjust seasonings to taste.
- Fill the Egg Whites:
- If using a piping bag, transfer the yolk mixture to the bag fitted with a large star tip. Alternatively, you can spoon the yolk mixture into the egg whites.
- Pipe or spoon the yolk mixture evenly into the hollowed-out egg whites, creating a slight mound in the center of each egg half.
- Garnish and Serve:
- Sprinkle the deviled eggs with paprika for a classic touch, or garnish with chopped fresh chives or parsley for added flavor and color.
- Arrange the deviled eggs on a serving platter and serve immediately, or cover and refrigerate until ready to serve.
