Deviled Eggs Recipe
Classic deviled eggs with a creamy mayonnaise, yellow mustard and vinegar filling, finished with a light dusting of paprika.
Contains: Egg · Mustard
This recipe contains egg and mustard. Check the labels of the mayonnaise and mustard you use for any additional allergens because formulations vary.
WHY IT WORKS
Why This Recipe Works
01
Reliable Hard-Cooked Eggs
A covered 15-minute stand after the water reaches a boil cooks large eggs through gently, while an ice bath stops the cooking and makes them easier to handle.
02
Creamy, Tangy Filling
Mayonnaise makes the yolks creamy, while yellow mustard and white vinegar add enough tang to keep the filling bright without overpowering the eggs.
03
Simple Classic Finish
A light dusting of paprika adds color and a mild peppery note without turning the base recipe into one of the stronger flavored deviled egg variations.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Place the eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Cover the pan and bring the water just to a boil over high heat.
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As soon as the water reaches a boil, remove the pan from the heat. Keep it covered and let the large eggs stand in the hot water for 15 minutes.
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Transfer the eggs to a bowl of ice water or run them under very cold water. Let them cool for at least 5 minutes, then gently crack and peel them.
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Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, arranging the egg-white halves on a serving plate.
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Mash the yolks with a fork until fine. Add the mayonnaise, yellow mustard, white vinegar, kosher salt and black pepper. Stir until smooth and creamy.
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Spoon or pipe the filling evenly into the 12 egg-white halves. Dust lightly with paprika. Serve immediately or cover and refrigerate until ready to serve.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Hard-cook the eggs up to 1 day ahead and refrigerate them unpeeled. You can also assemble the deviled eggs up to 1 day ahead; cover them and keep them chilled until serving.
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Recipe Notes
Ingredient Notes
Regular full-fat mayonnaise gives the smoothest filling, while yellow mustard provides a familiar mild tang. White vinegar sharpens the flavor without adding sweetness, and paprika gives the finished eggs a simple classic look.
Useful Substitutions
Dijon mustard can replace yellow mustard for a sharper flavor. Apple cider vinegar can replace white vinegar for a slightly softer acidity. Make either swap in the same quantity, then taste the filling before adding anything more.
INGREDIENT QUALITY
Quality Note
Eggs that are several days old often peel more cleanly than very fresh eggs. Cool the eggs promptly after cooking, then peel gently to keep the whites intact.
SPEND LESS
Cost-Saving Tip
Store-brand mayonnaise and yellow mustard work well in this simple filling. When egg carton sizes differ, compare the price per egg rather than the pack price.
COOKING TIPS
Tips
Use Eggs That Peel Well
Eggs that are a few days old often peel more cleanly than very fresh eggs. Chill them promptly after cooking and peel gently so the whites stay intact.
Mash the Yolks Fine
Mash the yolks until no obvious lumps remain before adding the mayonnaise and seasonings. A fine, even mash gives the filling a smoother texture.
Keep the Whites Dry
After peeling and halving the eggs, blot any excess water from the whites before filling them. This helps the yolk mixture sit neatly instead of sliding around.
Keep Them Chilled
Deviled eggs are best kept cold until serving. For a buffet or picnic, put out a smaller platter and replenish it from the refrigerator or a well-chilled cooler.
MAKE IT LAST
Storing, Freezing & Serving
Storing
Refrigerate deviled eggs promptly in a covered container and use them within 3 to 4 days. Keep them at 40°F or below.
Freezing
Freezing is not recommended. Cooked egg whites can become rubbery after thawing, and the mayonnaise-based filling may separate or become watery.
Serving Safely
Keep deviled eggs refrigerated until serving. Do not leave cooked eggs or egg dishes at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
Make Ahead
Hard-cook the eggs up to 1 day ahead and refrigerate them unpeeled. The filled eggs can also be assembled up to 1 day ahead, covered and kept chilled until serving.
ESTIMATED PER SERVING
Nutrition
2 deviled egg halves
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Deviled Eggs FAQs
How can I make hard-cooked eggs easier to peel?
Eggs that are a few days old often peel more cleanly than very fresh eggs. Chill the cooked eggs promptly, crack the shell all over, and peel gently under cool running water if that helps release stubborn pieces.
Can I make deviled eggs ahead of time?
Yes. Hard-cook the eggs up to 1 day ahead and keep them refrigerated in their shells. You can also assemble the deviled eggs up to 1 day ahead; cover them and keep them chilled until serving.
Can I use Dijon mustard instead of yellow mustard?
Yes. Use the same quantity of Dijon mustard if you prefer a sharper, slightly more complex mustard flavor. The filling will be a little less mild than the yellow-mustard version.
How do I make the deviled egg filling smooth?
Mash the yolks thoroughly before adding the mayonnaise and seasonings. Stir until completely smooth, breaking up any remaining yolk pieces against the side of the bowl before filling the egg whites.
How long can deviled eggs sit out?
Do not leave cooked eggs or egg dishes at room temperature for more than 2 hours. If the temperature is above 90°F, reduce that limit to 1 hour and keep the eggs well chilled until they are served.
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