Classic Deviled Eggs
Creamy classic deviled eggs with a tangy mustard-mayo filling, piped into tender whites and dusted with paprika. Easy to make ahead.
43% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 12 min
- Resting
- 15 min
- Serves
- 6
- Calories
- 120
- Protein
- 6 g
- Per serving
- $0.39
Why this recipe works
Deviled eggs show up at every potluck and holiday table because they're cheap, make-ahead and always go first. The filling here is the classic diner version: mustard and a little vinegar for tang, nothing fancy needed.
- Starting the eggs in cold water and simmering gently (not a hard boil) keeps the whites tender and stops the yolks from turning grey-green.
- An ice bath stops the cooking instantly and shrinks the egg slightly inside the shell, so it peels cleanly.
- Mashing the yolks to a fine paste before adding the mayo, rather than after, keeps the filling smooth instead of lumpy.
Ingredients
To serve
You will need
- Medium saucepan
- Bowl of ice water
- Small mixing bowl
- Piping bag or zip-top bag
Method
Tap a step number to mark it done.
Boil the eggs
Put the eggs in the saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, turn off the heat and let stand 12 to 14 minutes.
Ice bath
Transfer the eggs to the ice water and let cool completely, 10 to 15 minutes.
Peel and halve
Peel the eggs and pat dry. Slice each in half lengthwise and pop the yolks into a small bowl.
Make the filling
Mash the yolks to a fine paste with a fork. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth and creamy.
Fill and garnish
Spoon or pipe the filling back into the egg white halves. Dust lightly with paprika and serve, or chill until ready.
Cook's notes
- Older eggs (a week or two past the carton date) peel more easily than very fresh ones.
- For an ultra-smooth filling, press the mashed yolks through a fine-mesh sieve before mixing in the mayo.
- Make the filled eggs up to a day ahead; cover tightly and chill, and add the paprika just before serving.
Nutrition per serving
120 calories
$0.39 estimated cost per serving
Where the calories come from
| Protein | 21% of calories | 6 g |
|---|---|---|
| Carbs | 0% of calories | 0 g |
| Fat | 79% of calories | 10 g |
| Fiber | 0 g | |
| Sodium | 170 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the secret to good deviled eggs?
Gently simmered (not boiled hard) eggs for tender whites, an ice bath for easy peeling, and mashing the yolks to a smooth paste before adding the mayo.
Why are my deviled egg yolks grey or green?
Overcooking. A green-grey ring forms when eggs boil too long or too hard. Cover and let them sit off the heat for 12 to 14 minutes instead of a rolling boil the whole time.
How far ahead can you make deviled eggs?
Up to a day ahead. Keep the filled eggs covered and chilled, and hold the paprika garnish until just before serving so it doesn't bleed into the filling.
