American · Starter · Easy
Deviled Eggs
Creamy yolk filling piped into tender egg white halves, finished with a sprinkle of paprika and a dab of heat. The retro party bite that disappears first off every platter.
The whole recipe in 60 seconds
Deviled Eggs, in 5 ideas
- Start with slightly older eggs, they peel far more cleanly than farm-fresh ones.
- Cut the yolks fine and mash them smooth before adding anything wet, lumps are the enemy.
- Dijon beats yellow mustard here for a rounder, less vinegary bite.
- A piping bag gives that classic swirl; a zip-top bag with the corner snipped works just as well.
- Fill them just before serving so the whites stay firm and the filling stays perky.
What you need
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 0.5 tsp smoked paprika, plus extra for dusting
- 0.25 tsp garlic powder
- 0.25 tsp fine sea salt
- 0.25 tsp freshly cracked black pepper
- 1 tbsp finely chopped fresh chives
How to make it
Directions
- Place the eggs in a saucepan and cover with cold water by about 2.5cm. Bring to a rolling boil, then cover, remove from the heat, and let stand for 12 minutes.
- Drain the eggs and transfer them straight into a bowl of ice water. Cool for 10 minutes, then peel under running water.
- Slice each egg in half lengthwise. Gently pop the yolks into a small bowl and arrange the whites cut-side up on a serving plate.
- Mash the yolks with a fork until completely smooth, then stir in the mayonnaise, Dijon, vinegar, smoked paprika, garlic powder, salt, and pepper until creamy.
- Spoon or pipe the filling back into the white halves, mounding it generously.
- Dust with extra paprika and scatter the chives over the top. Chill for at least 15 minutes before serving.
Buy eggs a week ahead of time for this recipe. Slightly older eggs are cheaper at the reduced counter and peel like a dream, which means fewer torn whites and zero waste.