Deviled Eggs Classic Party (Printable Version)

Hard-boiled eggs halved and filled with a creamy, tangy yolk mixture featuring mustard and paprika.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped (optional)

# Method:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle with paprika and chopped herbs, if using.
07 - Refrigerate until ready to serve.

# Expert Suggestions:

01 -
  • They're genuinely easy to make but taste like you've been practicing for years.
  • The filling stays creamy and tangy without being heavy, so you can eat several without guilt.
  • They sit beautifully on a plate and disappear faster than any other appetizer you'll bring.
02 -
  • Don't skip the ice bath—I once tried to rush this step and ended up with overcooked, mealy yolks that no amount of mayonnaise could rescue.
  • The filling should taste slightly bolder than you'd expect before it goes into the eggs, because the egg white itself is bland and will mellow the seasoning.
03 -
  • Use a piping bag fitted with a large star tip to fill them with elegance—it takes the same time but looks like you're showing off.
  • Chill the filling mixture before piping if your kitchen is warm; it pipes cleaner and holds its shape better on the plate.
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