Introduction
Deviled eggs are a classic party appetizer that’s surprisingly simple to master. You can create these creamy, savory bites with just a handful of pantry staples. Their appeal lies in the perfect balance of rich, tangy filling and the tender, protein-packed white.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 deviled egg halves
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Paprika and dill to taste (for garnish)
Instructions
- Peel your hard boiled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium bowl. Arrange the empty egg white halves on a serving plate.
- To the yolks, add the mayonnaise, dijon mustard, salt, and pepper. Mash and stir with a fork until the mixture is completely smooth and well combined.
- Spoon or pipe the yolk filling evenly back into the hollows of each egg white half.
- Lightly sprinkle the filled eggs with paprika and dill for garnish. Serve immediately or chill until ready to serve.
Variations
- Smooth & Fancy: For an ultra-smooth filling, push the yolk mixture through a fine-mesh sieve before piping it into the whites.
- Easy Picnic Style: Simply spoon the filling into the whites with a teaspoon for a rustic, homemade look.
- Double-Duty: Use the filling as a protein-packed, low-carb spread for crackers or cucumber rounds.
- Bite-Sized: Slice the hard boiled eggs in half widthwise for smaller, two-bite appetizers.
Tips for Success
- For easier peeling, use eggs that are about a week old. After boiling, immediately transfer them to an ice water bath for 10 minutes.
- To get clean slices, wipe your knife with a damp cloth between cutting each egg.
- For a perfectly smooth and fluffy filling, ensure your hard boiled egg yolks are completely cooled before mixing.
- Use a zip-top bag with a corner snipped off as an easy, disposable piping bag if you don’t have one.
Storage & Reheating
FAQ
My egg yolks are crumbly. Did I do something wrong?
No, this is normal! The mayonnaise and mustard will bind everything together into a smooth paste as you mash and mix.
Can I make these ahead of time?
Yes. You can boil and peel the eggs up to 2 days in advance. For best results, prepare the filling and fill the whites up to 1 day ahead, then cover tightly and refrigerate.
What’s the best way to mash the yolks?
A fork works perfectly. For an incredibly silky texture, you can use a fine-mesh sieve or a small food processor.
Why are they called “deviled” eggs?
The term “deviled” historically refers to dishes that are spicy, zesty, or highly seasoned. The mustard and pepper in the recipe give it a little “kick.”
My filling is too runny. How can I fix it?
This can happen if the yolks are still warm. Chill the mixture for 15-20 minutes in the refrigerator to firm it up before filling the eggs.
How do I transport deviled eggs?
Use a deviled egg carrier or a container with a tight-fitting lid. Nestle them in the container so they don’t slide around, and keep them cool with an ice pack until serving.
