Classic Creamy Deviled Eggs (Print Version)

Creamy, tangy stuffed eggs with mustard and paprika. Ready in 25 minutes for your next gathering.

# 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

# How-To Steps:

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 under running water for easier removal.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside on a serving platter.
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, using a piping bag for a decorative finish.
06 - Sprinkle with paprika and chopped herbs. Chill until ready to serve.

# Expert Suggestions:

01 -
  • The filling strikes that perfect balance between creamy and tangy, never heavy or flat
  • These disappear faster than any other party appetizer I've ever served
02 -
  • Undercooked eggs give you a filling that won't mash smoothly, so don't rush the cooling step
  • Room temperature filling pipes much easier than cold, so let it sit out for 10 minutes if you're using a bag
03 -
  • Older eggs peel more easily than fresh ones, so plan ahead when buying
  • A wet paper towel under your platter keeps it from sliding around while you arrange the eggs
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