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A close-up shot of a platter showcasing perfectly arranged Classic Deviled Eggs, garnished with a sprinkle of paprika and fresh chives.

Classic Deviled Eggs

These classic deviled eggs are a timeless appetizer, featuring perfectly hard-boiled egg whites filled with a creamy, tangy yolk mixture seasoned with mustard, mayonnaise, and a hint of paprika. They're simple to make and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Hard-Boiled Eggs
  • 6 large eggs hard-boiled and cooled
For the Filling
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Garnish
  • 1/2 tsp paprika for dusting
  • 2 tbsp fresh chives finely chopped (optional)

Equipment

  • Large Pot
  • Slotted spoon
  • Mixing Bowl
  • Fork
  • Rubber Spatula
  • Piping bag (optional)

Method
 

Prepare Hard-Boiled Eggs
  1. Gently place eggs in a large pot and cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pot from heat, cover, and let stand for 10-12 minutes.
  2. While eggs are resting, prepare an ice bath in a large bowl. Carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. Once cool, gently tap and roll each egg to crack the shell, then peel under cool running water.
Assemble Deviled Eggs
  1. Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl, placing the egg white halves on a serving platter.
  2. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the bowl with the egg yolks. Mash the yolks with a fork until smooth. Stir in the remaining ingredients until well combined and creamy. Taste and adjust seasoning if necessary.
  3. You can either spoon the yolk mixture evenly into the egg white halves or, for a more elegant presentation, transfer the mixture to a piping bag fitted with a star tip and pipe it into the egg white cavities.
  4. Lightly dust the filled deviled eggs with paprika. If using, sprinkle with finely chopped fresh chives. Serve immediately or chill until ready to serve.

Notes

For easier peeling, use eggs that are a few days old rather than super fresh. The ice bath is crucial for stopping the cooking process and making the eggs easier to peel. Ensure the yolk mixture is smooth to prevent a grainy texture. Add a tiny bit more mayonnaise or a splash of milk if it's too thick. Deviled eggs are best enjoyed within 2 days. Store them in an airtight container in the refrigerator.