Go Back

Classic Deviled Eggs

Classic deviled eggs with a smooth, piped yolk filling and a classic tang from Dijon and vinegar. Boiled eggs are stood off-heat for 12 minutes, chilled, then neatly piped and finished with paprika and chives.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 0.5 tsp paprika for garnish
  • 1 fresh chives snipped, for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil; cover the pot, remove from heat, and let stand 12 minutes until set. Spread an even chill-ready setup nearby for quick cooling.
  2. Chill the eggs in an ice bath for 10 minutes to stop cooking and make peeling easier. You should see the shells cool rapidly with a firm feel when handled.
  3. Peel the eggs and halve them lengthwise, keeping the yolks intact in the centers. Arrange the egg halves cut-side up in neat rows.
Make and pipe the filling
  1. Mash the yolks with a fork until fine and crumbly, with no large yellow chunks. The texture should look soft and uniform.
  2. Stir in mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth and cohesive. Stop when the mixture pipes easily and holds its shape.
  3. Pipe the filling into the egg whites using a star tip for ridged, classic deviled egg look. Fill to the same height across all halves for an even presentation.
  4. Sprinkle with paprika and fresh chives, then chill until serving. For best flavor, keep them cold so the filling stays thick and the whites stay tender.

Notes

Pro tip: after peeling, pat the egg white halves dry so the filling grips and doesn’t slide. Store covered in the refrigerator up to 2 days; for food safety, don’t freeze deviled eggs. For a lighter option, use light mayonnaise while keeping the Dijon and vinegar ratios the same for the classic tang.