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Classic Deviled Eggs

Classic deviled eggs with a smooth, pipeable yolk filling and a tender white. Boiled, ice-bathed, then piped into neat halves and finished with paprika and fresh chives.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs Use room temperature if possible for easier peeling.
filling
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
garnish
  • 1 Paprika For sprinkling on top.
  • 1 fresh chives For snipping over the eggs.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand at a boil-for-12-minutes timing for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise.
Make the filling
  1. Mash the yolks with a fork until fine and crumbly. Keep mashing until no larger lumps remain.
  2. Stir mayonnaise, Dijon mustard, white vinegar, salt, and black pepper into the mashed yolks until smooth. Mix until the filling looks glossy and cohesive.
Fill, garnish, and serve
  1. Pipe the filling into the egg whites with a star tip. Fill each half evenly so the tops are level.
  2. Sprinkle with paprika and fresh chives. Chill until serving.

Notes

For the smoothest filling, mash yolks thoroughly before mixing in mayonnaise and seasonings. Store assembled deviled eggs in the refrigerator for up to 2 days; keep them covered to prevent drying. Freezing isn’t recommended because the egg texture changes after thawing. For a lighter option, use reduced-fat mayonnaise while keeping the rest of the filling the same.