Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon paprika, plus more for garnish
- 1 tablespoon finely sliced chives (optional, for garnish)
Do This
- 1. Place 6 eggs in a saucepan, cover with water by 1 inch, and bring to a rolling boil.
- 2. Cover, remove from heat, and let stand 12 minutes.
- 3. Transfer eggs to an ice bath for 10 minutes; peel.
- 4. Halve eggs lengthwise; pop yolks into a bowl.
- 5. Mash yolks with mayo, mustard, vinegar, salt, pepper, and paprika until very smooth.
- 6. Spoon or pipe filling into egg whites.
- 7. Sprinkle with paprika (and chives if using); chill 20 minutes before serving.
Why You’ll Love This Recipe
- Classic, creamy filling with a tangy mustard bite and a smoky-sweet paprika finish.
- Simple ingredients and no special equipment required (a zip-top bag makes easy piping).
- Make-ahead friendly for parties, potlucks, and holiday spreads.
- Easy to customize with add-ins like pickles, hot sauce, or bacon.
Grocery List
- Produce: chives (optional)
- Dairy: 6 large eggs
- Pantry: mayonnaise, Dijon mustard, white vinegar, paprika, fine salt, ground black pepper
Full Ingredients
For the Hard-Boiled Eggs
- 6 large eggs
- Water (enough to cover eggs by 1 inch in the saucepan)
- Ice and cold water (for an ice bath)
For the Creamy Yolk Filling
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon paprika
For Garnish (Optional but Recommended)
- 1/4 teaspoon paprika (for sprinkling on top)
- 1 tablespoon finely sliced chives
Step-by-Step Instructions
Step 1: Boil the eggs
Place the 6 eggs in a medium saucepan in a single layer. Add enough water to cover the eggs by 1 inch. Set the pan over high heat and bring the water to a full, rolling boil.
Step 2: Cover and rest for perfectly set yolks
As soon as the water reaches a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs stand (covered) for exactly 12 minutes. This gentle resting method helps avoid rubbery whites and keeps the yolks tender.
Step 3: Chill in an ice bath
While the eggs rest, fill a bowl with ice and cold water. When the 12 minutes are up, use a slotted spoon to transfer the eggs into the ice bath. Let them chill for 10 minutes. This stops the cooking immediately and makes the eggs much easier to peel.
Step 4: Peel and halve
Tap each egg gently on the counter to crack the shell all over, then peel under a thin stream of cool running water if needed. Pat dry. Slice each egg in half lengthwise with a sharp knife. Gently remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter, cut-side up.
Step 5: Make the creamy yolk filling
Use a fork to mash the yolks until they’re very fine and crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and 1/4 teaspoon paprika. Stir and mash until smooth and creamy. If you want an extra-silky texture, press the mixture through a fine-mesh sieve or mash more thoroughly with the back of a spoon.
Step 6: Fill the egg whites neatly
Spoon the filling into the egg whites, or for a cleaner look, pipe it in:
Transfer the filling to a zip-top bag, press it into one corner, and snip off a 1/2-inch opening. Pipe the mixture into each egg white in a small mound or swirl.
Step 7: Garnish and chill before serving
Lightly sprinkle the tops with paprika (about 1/4 teaspoon total, or to taste). Add chives if using. For the best flavor and a firmer texture, refrigerate uncovered for 20 minutes before serving.
Pro Tips
- For ultra-smooth filling: Mash the yolks until no lumps remain, or push them through a fine-mesh sieve before mixing in the mayo and mustard.
- Use a steady hand for clean slices: Wipe your knife between cuts to keep the egg whites neat.
- Adjust consistency on purpose: If the filling feels too thick, mix in an additional 1 teaspoon mayonnaise. If it’s too loose, add 1 mashed yolk half at a time (from an extra egg) or chill longer.
- Season gradually: Taste the filling before you add extra salt. Mustard brands vary in saltiness and tang.
- Keep them stable on the platter: Slice a paper-thin sliver off the rounded bottom of each egg white half if they wobble (do this sparingly).
Variations
- Smoky deviled eggs: Use smoked paprika instead of regular paprika, and add 1/4 teaspoon hot sauce to the yolk mixture.
- Sweet-and-tangy pickle version: Stir in 1 tablespoon finely chopped dill pickles (or relish) and reduce vinegar to 1/2 teaspoon.
- Extra-deviled: Add 1/8 teaspoon cayenne pepper to the filling and garnish with a second dusting of paprika.
Storage & Make-Ahead
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For the neatest presentation, you can make them ahead in two parts: hard-boil, peel, and halve the eggs up to 24 hours ahead; keep whites covered in the fridge. Mix the filling up to 24 hours ahead and refrigerate it in a sealed container. Pipe or spoon the filling into the whites within 2 hours of serving for the freshest look. Do not freeze deviled eggs; the whites and filling turn watery and rubbery after thawing.
Nutrition (per serving)
Approximate per serving (2 deviled egg halves): 140 calories; 11 g fat; 1 g carbohydrates; 7 g protein; 210 mg sodium; 190 mg cholesterol.
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