Classic Deviled Eggs
Hard-cooked egg whites filled with a smooth, tangy yolk mixture and finished with paprika and chives.
- Makes
- 12 halves
- Prep
- 20 min
- Cook
- 12 min
- Total
- 45 min
Ingredients
Equipment
- Saucepan
- Bowl of ice water
- Piping bag or zip-top bag, optional
Instructions
Lower the eggs into a pan of boiling water, reduce to a simmer and cook for 12 minutes. Move them straight into the ice water for 10 minutes.
Peel the eggs, halve them lengthwise and pop the yolks into a bowl. Set the whites on a plate.
Mash the yolks until fine, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
Spoon or pipe the filling into the whites. Dust with paprika and scatter with chives.
Notes
- Older eggs peel more easily than very fresh ones.
- Make the filling and whites up to a day ahead and keep them separately covered; fill just before serving.
My notes
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Nutrition estimate
- Calories
- 65
- Protein
- 3 g
- Carbs
- 0 g
- Fat
- 6 g
Per half, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
