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Classic Deviled Eggs

Classic deviled eggs with creamy yolk filling made smooth, piped into halved whites for neat presentation. Boiled, chilled, and finished with paprika and fresh chives.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 0.1 Paprika for garnish
  • 0.1 fresh chives for garnish

Method
 

Boil and set the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel them and halve lengthwise.
Make the filling
  1. Mash the yolks with a fork until fine and crumbly. Stop when no large lumps remain.
  2. Stir the mashed yolks with mayonnaise, Dijon, vinegar, salt, and black pepper until smooth. Mix until the filling looks thick and uniform.
Fill and serve
  1. Pipe the filling into the egg whites using a star tip. Fill each half to the top for a consistent look.
  2. Sprinkle with paprika and chives. Chill until serving.

Notes

Pro tip: for the smoothest filling, mash yolks until very fine before mixing in the mayonnaise. Store assembled deviled eggs in the refrigerator up to 3 days in an airtight container. Freezing isn’t recommended because the texture of the filling can change after thawing. For a lighter option, swap half the mayonnaise with plain Greek yogurt for a tangier filling while keeping it creamy.