Introduction
A perfect deviled egg is the ultimate crowd-pleaser, balancing creamy richness with a tangy bite. You can master this classic appetizer for your next gathering with just a few simple ingredients. They’re deceptively easy to make and always disappear first from the platter.
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
- Carefully peel your hard boiled eggs. Slice each egg in half lengthwise.
- Gently pop the yolks out into a medium mixing bowl. Arrange the empty egg white halves on a serving plate.
- Use a fork to mash the yolks into fine crumbs.
- To the mashed yolks, add the mayonnaise, dijon mustard, salt, and pepper. Mix thoroughly until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture evenly into the cavities of the egg white halves.
- Sprinkle the filled eggs with paprika and fresh or dried dill to taste for garnish.
Variations
- Smoky: Add a tiny pinch of smoked paprika to the yolk filling itself for a deeper flavor.
- Herby: Fold finely chopped fresh chives or parsley into the yolk mixture before piping.
- Simple Swap: Use a piping bag with a star tip for an elegant, swirled presentation instead of spooning.
- Lighter Bite: For a smoother texture, push the yolk mixture through a fine-mesh sieve before adding the other filling ingredients.
Tips for Success
- For perfectly centered yolks, gently roll your raw eggs before boiling to help center the yolk.
- To make peeling easier, use slightly older eggs and shock them in an ice bath immediately after boiling.
- Let your peeled hard boiled eggs dry on a paper towel before slicing to prevent the filling from slipping.
- For the smoothest filling, ensure your egg yolks are mashed completely before adding the wet ingredients.
Storage & Reheating
FAQ
Can I make deviled eggs ahead of time?
Yes. Prepare the filling up to a day in advance and store it separately from the whites in the fridge. Assemble just before serving.
How do I get perfectly smooth filling?
Mash the yolks very thoroughly with a fork before adding any moisture. You can also press the mixture through a sieve.
My filling is too runny. How can I fix it?
You can add a bit more mashed egg yolk if available, or chill the mixture for 30 minutes to help it firm up.
Why are my eggs so hard to peel?
Fresh eggs are often harder to peel. Using eggs that are 7-10 days old and shocking them in ice water helps.
What if I don’t have a piping bag?
You can use a resealable plastic bag with a corner snipped off, or simply spoon the filling into the whites neatly.
How long can they sit out at a party?
