Classic Deviled Eggs
Creamy, tangy deviled eggs with a smooth mustard and mayonnaise filling, finished with paprika and chives. Easy to make ahead for parties and holidays.
By Tasty Nest Recipes Editorial TeamPublished
47 min total 12 deviled egg halvesEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Deviled eggs are the appetizer that always disappears first. They are inexpensive, can be made a day ahead and need only a handful of ingredients you probably already have.
The secret to great deviled eggs starts with the eggs themselves. Cooking them gently and chilling them in ice water gives tender whites, bright yellow yolks with no grey ring, and shells that peel away cleanly. Pressing the yolks through a sieve, or mashing them thoroughly, makes the filling silky.
Keep the classic version as it is, or use it as a base for variations like bacon, pickled jalapeño or smoked paprika.
Equipment you'll need
- Medium saucepan with a lid
- Large bowl for an ice bath
- Piping bag or zip-top bag (optional)
Tips for success
- Eggs that are a week or two old peel more easily than very fresh ones.
- Trim a thin slice off the rounded underside of each white so the halves sit flat on the plate.
- Make ahead by storing the whites and the filling separately in the fridge, then fill the eggs up to a few hours before serving.
- Keep deviled eggs chilled. Serve them on a platter set over ice if they will be out for a long time, and do not leave them at room temperature for more than two hours.
Substitutions and variations
- Replace half the mayonnaise with plain Greek yoghurt for a tangier filling.
- Add 2 slices of crumbled cooked bacon, a spoonful of finely chopped pickles or some pickled jalapeño to the filling.
- Swap the Dijon mustard for a little prepared yellow mustard for a classic diner flavour.
Storage
To store: Refrigerate filled deviled eggs in a covered container and eat within 2 days. Unfilled whites and filling, stored separately, keep for up to 2 days.
Recipe
Classic Deviled Eggs
Creamy, tangy deviled eggs with a smooth mustard and mayonnaise filling, finished with paprika and chives. Easy to make ahead for parties and holidays.
- Prep
- 20 min
- Cook
- 12 min
- Chill
- 15 min
- Total
- 47 min
- Yield
- 12 deviled egg halves
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Cook the eggs
Place the eggs in a single layer in the saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then turn off the heat, cover the pan and leave the eggs to stand for 11 to 12 minutes.
Step 2: Chill in ice water
Transfer the eggs to a bowl of ice water and leave them for at least 10 minutes. Quick chilling stops the cooking, prevents a grey ring around the yolks and makes peeling easier.
Step 3: Peel and halve
Tap each egg gently all over and peel under cool running water. Pat dry, then cut in half lengthwise with a sharp knife, wiping the blade between cuts for neat edges.
Step 4: Make the filling
Pop the yolks into a bowl and mash them very finely with a fork, or press them through a sieve for the smoothest result. Stir in the mayonnaise, mustard, vinegar, salt and pepper until creamy. Taste and adjust.
Step 5: Fill the whites
Spoon or pipe the filling into the egg whites, mounding it slightly. A zip-top bag with one corner snipped off works well as a piping bag.
Step 6: Garnish and chill
Dust with paprika and sprinkle with chives. Refrigerate for at least 15 minutes before serving so the filling firms up slightly.
Cuisine: American · Course: Appetizer
Estimated nutrition per serving
- Calories
- 140
- Protein
- 6 g
- Fat
- 12 g
- Carbs
- 1 g
- Fibre
- 0 g
- Sugars
- 0 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/deviled-eggs
Cook it with confidence
Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your classic deviled eggs.
Breakfast Guide · 4 min read
How to Poach an Egg
Learn how to poach an egg with a neat, tender white every time: choosing eggs, water temperature, timing for soft or firm yolks, and how to poach eggs ahead.
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