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Classic deviled eggs sprinkled with paprika and chives on a platter

Classic Deviled Eggs

Hard-boiled eggs filled with a creamy, tangy mixture of yolk, mayonnaise and mustard, finished with paprika. A classic make-ahead appetizer.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow or Dijon mustard
  • 1 teaspoon white vinegar or pickle juice
  • ⅛ teaspoon salt
  • Black pepper a pinch
  • Paprika for sprinkling
  • 1 tablespoon fresh chives chopped, optional

Method
 

  1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a full boil over high heat.
  2. Turn off the heat, cover the pan and let the eggs stand for 12 minutes. Move them to a bowl of ice water for at least 5 minutes, then peel.
  3. Cut each egg in half lengthwise. Pop the yolks into a bowl and set the whites on a plate.
  4. Mash the yolks with a fork until fine and crumbly. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
  5. Spoon the filling into the egg whites, or pipe it in with a zip-top bag with one corner snipped off.
  6. Sprinkle with paprika and chives. Chill until ready to serve.

Notes

  • This makes 12 deviled egg halves. The recipe doubles easily for a crowd.
  • Wipe the knife between cuts for clean-looking halves.
  • Taste the filling before you fill the eggs and add more mustard, salt or vinegar to suit you.
  • For a little extra, top with crumbled bacon, a slice of pickle or a dash of hot sauce.