Deviled Eggs (Classic Recipe)
Makes 12 deviled egg halves (6 whole eggs)
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard (or Dijon mustard)
1 teaspoon white vinegar or lemon juice
⅛ teaspoon salt (or to taste)
⅛ teaspoon black pepper
Paprika, for garnish
Optional additions
1 teaspoon sweet pickle relish
A dash of hot sauce
Finely chopped chives, parsley, or dill
Crumbled bacon
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Step 1: Hard-Boil the Eggs
1. Place the eggs in a saucepan in a single layer.
2. Cover with cold water by about 1 inch (2–3 cm).
3. Bring the water to a rolling boil over medium-high heat.
4. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
5. Transfer the eggs immediately to a bowl of ice water and cool for at least 5 minutes.
Tip: Rapid cooling helps prevent the yolks from developing a green-gray ring and makes peeling easier.
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Step 2: Peel and Halve the Eggs
1. Gently tap each egg on the counter to crack the shell.
2. Peel under running water if needed.
3. Slice each egg lengthwise.
4. Carefully remove the yolks and place them in a mixing bowl.
5. Arrange the egg white halves on a serving plate.
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Step 3: Make the Filling
1. Mash the yolks with a fork until very smooth.
2. Add:
3 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon vinegar or lemon juice
Salt and pepper
3. Mix until creamy and smooth.
If the mixture seems too thick, add another teaspoon of mayonnaise.
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Step 4: Fill the Eggs
Option 1 (Easy):
Use a spoon to fill each egg white cavity.
Option 2 (Neater Presentation):
Transfer the yolk mixture to a piping bag or a zip-top bag with one corner snipped off.
Pipe the filling into the egg whites.
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Step 5: Garnish and Serve
1. Lightly sprinkle paprika over the filled eggs.
2. Add optional toppings such as:
Chopped chives
Dill
Bacon bits
A small slice of pickle
Serve chilled or at cool room temperature.
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Variations
Spicy Deviled Eggs
Add:
½ teaspoon hot sauce
A pinch of cayenne pepper
Finely diced jalapeño
Dill Pickle Deviled Eggs
Add:
1 tablespoon finely chopped dill pickles
½ teaspoon pickle juice
Avocado Deviled Eggs
Replace half the mayonnaise with:
½ ripe avocado, mashed
Smoked Paprika Deviled Eggs
Use smoked paprika instead of regular paprika for a deeper flavor.
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Storage
Refrigerate in an airtight container for up to 2 days.
For best texture, keep the filling and egg whites separate until serving if making ahead.
Nutrition (Approximate, per 2 halves)
Calories: 120
Protein: 6 g
Fat: 10 g
Carbohydrates: 1 g
These deviled eggs pair well with grilled meats, sandwiches, salads, and holiday buffets.