Classic Creamy Deviled Eggs (Printable version)

Creamy, tangy stuffed eggs with mustard and paprika. Easy 25-minute appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped

# How to Prepare:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle with paprika and chopped herbs, if using. Chill until ready to serve.

# Expert Tips:

01 -
  • The creamy filling strikes that perfect balance between tangy and rich
  • They come together in under 30 minutes but look like you fussed
  • Everyone fights over the last one, guaranteed
02 -
  • Overcooking the eggs creates that unappealing gray ring around the yolk
  • Cold filling does not pipe well, so let it sit at room temperature for 10 minutes
  • These taste best made the same day but can be refrigerated up to 24 hours
03 -
  • Use older eggs for easier peeling, they lose moisture over time
  • A pinch of cayenne pepper in the filling adds subtle warmth
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