These deviled eggs are a timeless, crowd-pleasing appetizer that’s perfect for gatherings, picnics, or holiday spreads. Firm hard-boiled eggs are transformed into bite-sized morsels with a creamy filling made from the yolks whipped with mayonnaise, mustard, and a seasoning blend. Finished with a sprinkle of paprika for color and a hint of flavor, they are simple to make and always disappear fast. You can prepare them ahead of time, making them an easy go-to for entertaining.
Ingredients
- 12 large eggs
- ¼ cup mayonnaise
- 1 tablespoon mustard
- ½ teaspoon black pepper
- Pinch of salt
- Paprika (optional, for garnish)
Instructions
- Place the eggs in a medium pot and add enough water just to cover them.
- Bring the water to a boil over medium-high heat and let the eggs boil for about 3 minutes.
- Remove the pot from heat, cover it, and let the eggs sit in the hot water for about 15 minutes.
- Drain the hot water and cool the eggs in an ice water bath for at least 5 minutes.
- Peel each egg and set them on a paper towel to dry.
- Slice the eggs in half lengthwise and scoop the yolks into a bowl.
- Mash the yolks lightly with a fork until crumbly.
- Add mayonnaise, mustard, salt, and pepper, and stir until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites.
- Dust the tops with paprika if desired.
- Chill briefly before serving, or refrigerate until needed.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: About 33 minutes
- Servings: 24 halves
- Cuisine: American
- Course: Appetizer
Tips & Variations
- For easier peeling, cool eggs in ice water right after boiling.
- Pat egg whites dry before filling to keep the filling firm.
- Use a piping bag for a neater presentation.
- Add bacon bits, jalapeños, or pickle relish to the filling for extra flavor.
- Swap some mayonnaise for Greek yogurt for a tangier version.
Approximate Nutrition
(Per half-egg serving, estimate)
- Calories: ~50–60
- Carbohydrates: ~0–1 g
- Protein: ~3–4 g
- Fat: ~4–6 g
- Fiber: ~0 g
Ingredients
Method
- Place the eggs in a medium pot and add enough water just to cover them.
- Bring the water to a boil over medium-high heat and let the eggs boil for about 3 minutes.
- Remove the pot from heat, cover it, and let the eggs sit in the hot water for about 15 minutes.
- Drain the hot water and cool the eggs in an ice water bath for at least 5 minutes.
- Peel each egg and set them on a paper towel to dry.
- Slice the eggs in half lengthwise and scoop the yolks into a bowl.
- Mash the yolks lightly with a fork until crumbly.
- Add mayonnaise, mustard, salt, and pepper, and stir until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites.
- Dust the tops with paprika if desired.
- Chill briefly before serving, or refrigerate until needed.
Notes
- Carbohydrates: ~0–1 g
- Protein: ~3–4 g
- Fat: ~4–6 g
- Fiber: ~0 g
FAQs
- Can I make deviled eggs ahead of time?
Yes — you can prepare them up to one day before serving and keep them chilled. - How do I make peeling easier?
Cooling eggs quickly in ice water helps the shells come off cleanly. - What if my filling is too thick?
Add a little extra mayonnaise or a splash of water to loosen the texture. - How long can I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days.
