Classic Deviled Eggs

Hard-boiled eggs filled with a creamy yolk mixture of mayonnaise, mustard and a touch of vinegar, finished with paprika. Makes 24.

Naturally gluten-freeVegetarianDairy-freeKetoLow-carbNo added sugarMake-ahead

Contains: egg. Based on the ingredients as written; check package labels, which can change.

Platter of classic deviled eggs dusted with paprika
  • Prep 20 min
  • Cook 12 min
  • Total 50 min
  • Yield 24 deviled egg halves (12 servings)

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Deviled eggs disappear first at every holiday and potluck. The secret to a smooth filling is pressing the yolks through a sieve or mashing them very fine before adding the mayonnaise.

Eggs that are a week or so old peel more easily than very fresh ones.

Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon or yellow mustard
  • 1 teaspoon white vinegar or pickle juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Paprika and chopped chives, for garnish

Instructions

  1. Cook the eggs. Put the eggs in a pot, cover with cold water by an inch and bring to a boil. Cover, remove from the heat and let stand 12 minutes.
  2. Cool and peel. Move the eggs to ice water for 10 minutes, then peel.
  3. Make the filling. Halve the eggs lengthwise and pop the yolks into a bowl. Mash until fine, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
  4. Fill. Spoon or pipe the filling into the whites. Dust with paprika and chives.
  5. Chill. Refrigerate until serving, and do not leave them out more than 2 hours.

Nutrition per serving (estimated)

130Calories
0 gCarbohydrates
0 gFiber
0 gNet carbs
6 gProtein
12 gFat

Estimated per serving, based on 12 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeVegetarianDairy-freeKetoLow-carbNo added sugar

Tips

  • Pipe the filling from a zip-top bag with a corner snipped off for neat, quick eggs.
  • Make ahead: cook and peel the eggs and make the filling up to 2 days ahead; fill the same day.

Questions about this recipe

How far ahead can I make deviled eggs?
Fill them up to 8 hours ahead and keep covered in the refrigerator.
Why do my eggs have a green ring?
They were cooked too long. Let them stand only 12 minutes and chill them right away.

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