Classic Deviled Eggs Recipe

Introduction

Deviled eggs are a timeless appetizer that never goes out of style. Their creamy, savory filling and beautiful presentation make them a guaranteed crowd-pleaser at any gathering. You’ll love how this classic recipe strikes the perfect balance of tangy, rich, and slightly spicy flavors.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12 halves

Ingredients

• 6 hard boiled eggs (, chilled)
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon Kosher salt
• Dash ground white pepper
• Smoked paprika
• minced parsley

Instructions

1. Carefully slice the chilled hard boiled eggs in half lengthwise.
2. Gently remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
3. To the yolks, add the mayonnaise, white vinegar, Dijon mustard, Kosher salt, and a dash of white pepper.
4. Mash the yolk mixture with a fork until smooth and creamy. You can also mix it with a small whisk for an extra-smooth texture.
5. Spoon or pipe the yolk filling evenly into the cavities of the egg white halves.
6. Garnish each deviled egg with a light sprinkle of smoked paprika and a pinch of minced parsley. Serve immediately or chill until ready to serve.

Variations

• Piped Filling: For a more elegant look, spoon the yolk mixture into a piping bag fitted with a star tip and pipe it into the whites.
• Chive Garnish: Instead of parsley, garnish with freshly snipped chives for a mild onion flavor.
• Spicy Twist: Add a small pinch of cayenne pepper directly into the yolk mixture for a bit of heat.
• Double Garnish: Use the smoked paprika and minced parsley together on each egg for a pop of both color and flavor.

Tips for Success

• For perfectly centered yolks, store your eggs on their sides in the refrigerator for a few hours before boiling.
• Using chilled, fully set hard boiled eggs makes them much easier to peel and slice cleanly.
• Let the filled eggs chill in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.
• Taste the filling before piping and adjust the salt or vinegar by tiny increments if needed.

Storage & Reheating

FAQ

Can I make deviled eggs ahead of time?

Yes. You can hard boil and peel the eggs up to 2 days in advance. Prepare the filling and assemble the eggs up to one day ahead; store them covered in the fridge.

My filling is a bit dry. How can I fix it?

Mix in an extra half-teaspoon of mayonnaise at a time until you reach your desired creamy consistency.

Why use white pepper?

White pepper provides a sharp, peppery flavor without the visible black specks, keeping the filling looking smooth and creamy.

What’s the best way to pipe the filling without a piping bag?

You can use a small zip-top bag with one corner snipped off. For a rustic look, simply spoon the filling in.

How do I get my eggs to peel easily?

Use older eggs (about 7-10 days old) and shock them in an ice bath immediately after boiling to stop the cooking process and help separate the shell from the egg.

Can I use yellow mustard instead of Dijon?

This recipe is designed for Dijon’s specific tangy flavor, but you can substitute an equal amount of yellow mustard in a pinch. The flavor profile will be slightly different.