Deviled Eggs Recipe
Classic deviled eggs with a creamy, tangy yolk filling piped into tender hard‑cooked egg whites. Easy to make, customizable, and perfect for parties or snacks.
Print
Pin
Servings: 6 servings (12 halves)
Calories: 160kcal
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar or lemon juice
- 1/4 teaspoon kosher salt adjust to taste
- 1/8 teaspoon freshly ground black pepper
- Pinch of sugar optional
- Paprika for garnish
- Fresh chives or parsley finely chopped, for garnish
- Optional: a few drops hot sauce or 1 tablespoon finely chopped pickles
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring water to a rolling boil over medium-high heat.
- Once boiling, cover the pot, remove from heat and let stand 10–12 minutes for hard-cooked yolks.
- Drain hot water and transfer eggs to an ice bath for at least 10 minutes to stop cooking.
- Peel eggs gently and slice each in half lengthwise with a sharp knife.
- Scoop yolks into a bowl and place whites on a platter.
- Mash yolks with a fork until crumbly and smooth.
- Stir in mayonnaise, Dijon, vinegar (or lemon), salt, pepper and a pinch of sugar; mix until silky.
- Transfer yolk mixture to a piping bag or zip-top bag with a corner cut, and pipe into egg white cavities.
- Garnish with a light dusting of paprika and chopped chives; chill until serving.
Nutrition
Calories: 160kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Sodium: 220mg