Classic Deviled Eggs Recipe
These classic deviled eggs are creamy, tangy, and perfectly seasoned with mayonnaise, mustard, and a dash of vinegar. They take me only 30 minutes from start to finish and are the perfect appetizer or side dish to serve anytime.
Ingredients
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1/2 teaspoon vinegar
- Dash of hot sauce
- salt and pepper to taste
- paprika, dill, or chives for garnish
Instructions
- Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Add the whites to a serving dish.
- Mash the yolks using a fork until it becomes a small crumble. Add in the mayonnaise, mustards, vinegar, hot sauce, salt, and pepper and mix well until combined and as smooth as possible.
- Evenly divide the yolk filling between the 12 egg white halves using a spoon or transferring it to a piping bag and pipe it into each egg white.
- Garnish with paprika, chopped fresh dill, or chives.
Notes
I have been making deviled eggs since culinary school, and the one mistake I see over and over is people rushing the hard-boiled eggs. If the yolks are undercooked, the filling will be runny. If they are overcooked, you get that grey-green ring and a chalky texture. Nail the egg and everything else falls into place.
Use a paring knife to slice: A big chef knife is too thick and can crack or break the egg white. A thin paring knife gives you a clean, even cut every time.
Microplane for smooth filling: If you want absolutely no chunks in your filling, finely grate the cooked yolks on a Microplane before adding the other ingredients.
Flatten wobbly egg whites: If an egg white half is crooked and will not sit flat on the platter, I trim a thin sliver off the bottom with a paring knife so it balances. This is a small detail that makes the presentation look professional.
Taste the filling before piping: I always taste the yolk mixture and adjust the seasoning before it goes into the whites. Once it is piped in, it is too late to fix it.
Piping bag options: A piping bag with a star or round tip gives you the nicest looking result, but a zip bag with the corner cut off works just as well. Spooning the filling in is totally fine too.
Do not add paprika too early: If you garnish with paprika more than an hour before serving, the color can bleed and spread. I sprinkle it on right before the platter goes out.
Make-Ahead: I can boil and peel the eggs up to 2 days ahead and store them covered in the refrigerator. I can also make the filling a day ahead and keep it in a sealed container or piping bag in the fridge. I assemble them the day I plan to serve them so the filling stays fresh and the whites do not dry out.
How to Store: I cover the platter tightly and refrigerate for up to 3 days. They will not freeze well at all.
How to Reheat: Deviled eggs are served cold, so no reheating needed. If they have been sitting out at a party for more than 2 hours, I discard them for food safety.
Leftover Tip: If I have leftover filling or whole deviled eggs, I mash everything together and use it to make egg salad the next day.
Nutrition
Calories: 71kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 70mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 134IUVitamin C: 1mgCalcium: 13mgIron: 1mg