Classic Deviled Eggs Filling (Printable version)

Halved eggs filled with a creamy, tangy yolk mixture seasoned with mustard and paprika.

# Ingredient List:

→ 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)

# How-To 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.
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.
07 - Refrigerate until ready to serve.

# Expert Advice:

01 -
  • They come together in under half an hour, which means you can make them on a whim and still have time to clean up before guests arrive.
  • The filling is endlessly adaptable, so you can sneak in hot sauce, pickle brine, or even a pinch of smoked paprika to make them your own.
  • Theyre naturally gluten free and satisfying enough to quiet a hungry crowd while dinner finishes cooking.
02 -
  • Dont skip the ice bath, it really does make peeling less frustrating and keeps the yolks from turning that weird gray green ring around the edges.
  • If your filling seems too thick, add a tiny splash of pickle juice or extra vinegar to loosen it up and give it a brighter flavor.
03 -
  • Add the yolks to the bowl while theyre still slightly warm, it makes mashing them smoother and you get fewer lumps.
  • If you want to make them look fancy without any extra work, use a small spoon to create a swirl in the filling before you add the paprika.
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