Classic Deviled Eggs
Silky yolk filling, a whisper of mustard and vinegar, paprika on top — the Thanksgiving table staple, done exactly right.
In a nutshell: This authentic american classic deviled eggs comes together in just 1 hr 5 mins using simple whole ingredients. The chef's secret: eggs bought a week ahead peel far more cleanly than very fresh ones, which cling to their. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic deviled eggs: silky mustard yolk filling piped into tender egg whites, dusted with paprika. The timeless holiday appetizer.
Key Equipment
- Medium saucepan
- Large bowl
- Piping bag or zip-top bag
- Slotted spoon
Chef's Pro-Tips
- Use slightly older eggs: eggs bought a week ahead peel far more cleanly than very fresh ones, which cling to their shells and tear the whites.
- Push the yolks through a fine sieve: it takes a minute and turns a lumpy filling into a silky one that pipes beautifully.
- Season the filling boldly: cold food tastes muted, so the filling should taste slightly over-seasoned at room temperature to shine once chilled.
Ingredients
12
servings
-
12 eggs, large
-
½ cup mayonnaise
-
1 tbsp Dijon mustard
-
1 tsp white vinegar, or apple cider vinegar
-
½ tsp kosher salt
-
¼ tsp black pepper, freshly ground
-
¼ tsp paprika, for dusting
-
2 tbsp fresh chives, snipped, for garnish
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Step-by-Step Instructions
Hard-Boil the Eggs
Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Cover, remove from the heat, and let stand 12 minutes. Transfer to an ice bath for 10 minutes.
Peel and Halve
Peel the eggs under cool running water — older eggs peel more easily, so use eggs bought a week ahead if you can. Slice in half lengthwise and pop the yolks into a bowl.
Make the Filling
Mash the yolks with a fork until fine, then stir in the mayonnaise, Dijon, vinegar, salt and pepper until silky-smooth. Taste and adjust the vinegar and salt — the filling should be bright, not flat.
Fill and Chill
Pipe or spoon the filling into the whites. Dust with paprika, scatter over the chives, and chill at least 30 minutes before serving.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Boil and halve the eggs up to 2 days ahead, storing whites and filling separately. Fill them the day you serve, or up to 12 hours ahead, covered, in the fridge.
Overcooking. The 12-minute covered stand plus an ice bath gives fully set yolks without the grey-green ring — skip the rolling boil.
Yes — swap half or all of the mayo for Greek yogurt for a tangier, lighter filling. Add it gradually so the texture stays creamy, not loose.
Use a deviled egg carrier, or nest the filled eggs in a single layer on a platter lined with lettuce leaves to stop sliding, and keep them chilled until serving.
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