Classic Creamy Deviled Eggs (Print version)

Creamy, tangy stuffed eggs with mustard and paprika. A classic party appetizer ready in 25 minutes.

# 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 (optional)

# Cooking Steps:

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 under running water for easier removal.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside on a serving platter.
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, mounding slightly for presentation.
06 - Sprinkle with paprika and chopped herbs, if using. Chill for at least 30 minutes before serving.

# Expert Advice:

01 -
  • The filling comes out impossibly creamy every single time, no weird textures or dry pockets
  • These disappear faster than any other party appetizer I have ever made
  • You probably have everything you need in your fridge right now
02 -
  • Fresh eggs are actually harder to peel so use eggs that have been in your fridge at least a week
  • The ice bath step is not optional unless you enjoy fighting with stubborn egg shells
  • Do not overmix the filling or it can become strangely elastic and weirdly smooth
03 -
  • Use the widest eggs in your carton for the most stable halves
  • Wipe your knife between cuts or the filling will pick up yolk streaks
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