Classic Deviled Eggs

A deviled egg on a marble plate garnished with a flower beside 3 others out of frame.

5 from 2 votes

With this easy recipe, you'll master the classic, simple deviled egg: the prettiest, tastiest, most lovable party appetizer.

Prep Time20

Cook Time20

Cooling Time10

Total Time50

Course: Appetizer

Cuisine: American

Servings: Deviled Eggs

Calories: 49kcal

Author: Genevieve Morrison

Equipment

1½ quart pot to boil 6 eggs
cutting board
sharp knife
mesh strainer
mixing bowl
pastry piping bag with tip

Ingredients

6 eggs
2 tbsp. mayonnaise
1 tbsp. spicy brown mustard
salt & pepper to taste
paprika - a dash

US Customary - Metric

Instructions

Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate. (see post for pictures of how to slice properly).
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
Add 2 tbsp. mayonnaise, 1 tbsp. spicy brown mustard, a sprinkle of salt & pepper, and stir. If the filling appears a little dry, add a little more mayo until the consistency is like a thick hummus.
Spoon filling into a pastry-piping bag with a tip, and fill the egg-halves.
Garnish with paprika.

Notes

1. It's helpful to wash and paper towel-dry the egg whites before filling them.

Getting them clean and dry makes them look nicer, they're easier to handle and less likely to slip around the plate.

2. Never sprinkle paprika directly from the jar.

When garnishing with paprika, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the container, it’s very likely too much will come out at once and you’ll end up with a deviled, over-spiced heart break.

Nutrition