Deviled Eggs Classic Filling (Print version)

Hard-boiled eggs filled with a tangy, creamy yolk blend enhanced by 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)

# How to Make It:

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 Tips:

01 -
  • They come together in under 30 minutes and taste like you've been cooking all day.
  • A single batch yields enough for a crowd, and they disappear faster than you'd expect.
  • The filling is endlessly customizable, so you can play with flavors without starting from scratch.
02 -
  • Peeling is everything—cold water and a gentle touch mean the difference between beautiful halves and pockmarked disappointments.
  • Make the filling taste slightly over-seasoned before you fill the eggs because the mild egg whites will dilute it.
03 -
  • Use a piping bag for restaurant-worthy presentation, but honest home cooks know two spoons create just as much charm.
  • Let your eggs come to room temperature before boiling so they cook evenly and peel more easily.
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