Classic Deviled Eggs
Yield: 12 deviled eggs (6 whole eggs)
Prep time: 10 min
Cook time: 12 min
Total: ~25 min
🧾 Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
- Paprika, for topping
- (Optional) pinch of garlic powder
- (Optional) fresh chives for garnish
🍳 Instructions
1. Hard-boil the eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the pot, and let eggs sit 12 minutes.
- Transfer eggs to ice water for 5 minutes to cool and make peeling easier.
2. Prepare the filling
- Peel the eggs and cut them in half lengthwise.
- Carefully remove yolks and place them in a bowl.
- Mash yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar (or lemon), salt, and pepper.
- Mix until creamy.
(Adjust mayo or mustard to your preferred texture and flavor.)
3. Fill the egg whites
You can either:
- Spoon the mixture into the egg whites, or
- Pipe it using a small piping bag or zip bag for a more elegant look.
4. Add finishing touches
- Sprinkle with paprika.
- Garnish with chives if desired.
💡 Tips for Perfect Deviled Eggs
- Use older eggs (5–7 days old) — they peel more easily.
- Ice water bath prevents gray rings and overcooking.
- Add a tiny bit of pickle juice for extra flavor (optional).
- For extra-smooth filling, mix yolks with a whisk or piping bag.
⭐ Variations (if you want to try something new)
- Spicy: add sriracha or cayenne
- Smoky: add a bit of smoked paprika
- Sweet relish: classic American Southern style
- Bacon & chive: for a richer, savory version