Classic Deviled Eggs

Name: Classic Deviled Eggs
Prep time: 33 min
Cook time: 18 min
Total time: 51 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 large (600 g) large eggs, cold, straight from the refrigerator; ½ cup (115 g) full-fat mayonnaise; 2 teaspoons (10 g) Dijon mustard; 2 teaspoons (10 ml) white vinegar, or pickle juice; ¼ teaspoon (1½ g) fine salt, plus more to taste; ⅛ teaspoon (0.3 g) black pepper, freshly ground; ½ teaspoon (1 g) sweet paprika, for dusting; 1 tablespoon (3 g) fresh chives, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

Creamy, tangy deviled eggs with a silky yolk filling, a bright note of Dijon and vinegar, and a dusting of paprika. Steamed-then-chilled eggs peel cleanly, and piping makes them look party-ready.

Prep: 33 min
Cook: 18 min
Wait: 35 min
Total: 1 hr 26 min
Makes: 24 deviled egg halves (12 servings of 2)

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Steps

Before you start

Use eggs that are at least a week old; very fresh eggs are harder to peel.
Fill a large bowl with ice and water before you start so the eggs can chill the moment they finish cooking.
Eggs go straight from the refrigerator into the steaming pan, so no advance warming is needed.
Have a paper towel-lined plate and a damp paper towel ready for wiping the knife between cuts.
Plan on about 1 hour 25 minutes from start to serving, including 35 minutes of chilling.

1
Prepare ice bath
- Fill a large bowl with 4 cups (about 1 L) of ice and enough cold water to float it.
- Set it next to the stove.
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Ready when: Water is very cold with plenty of ice still floating.
2
Boil the water
- Pour about 2 inches (5 cm) of water into a large saucepan and bring to a full rolling boil over high heat.
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Ready when: Large bubbles break the surface constantly and steam rises.
3
Steam the eggs
- Gently lower the 12 cold eggs into the pan with a slotted spoon (they will sit partly above the water).
- Cover, reduce heat to medium so the water keeps a steady simmer, and steam for exactly 13 minutes.
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Ready when: Timer reaches 13 minutes; yolks will be set and pale yellow with no green ring.
Tip: Lower eggs slowly to avoid cracking them on the pan bottom.
4
Chill the eggs
- Use the slotted spoon to move the eggs straight into the ice bath.
- Let them chill for 15 minutes.
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Ready when: Eggs feel completely cold to the touch.
Tip: Warm eggs peel poorly and the yolks can turn green-gray.
5
Peel and halve
- Tap each egg on the counter, roll gently to crackle the shell, and peel under a thin stream of cool water, starting at the wider end.
- Pat dry.
- Slice each egg in half lengthwise with a sharp knife, wiping the blade with a damp paper towel between eggs so the whites stay clean.
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Ready when: Whites are smooth and unblemished with fully set yolks.
Tip: Discard any halves that tear badly, or chop them into the filling bowl.
6
Remove the yolks
- Pop the yolks into a medium bowl.
- Arrange the 24 white halves on a platter, hollows facing up.
- Blot any moisture from the hollows with a paper towel.
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Ready when: Yolks are removed cleanly and the whites are intact.
7
Mash the yolks
- Mash the yolks with a fork until they look like fine crumbs.
- For the smoothest filling, press them through a fine-mesh sieve into the bowl with a spatula.
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Ready when: No lumps larger than a grain of rice remain.
Tip: Mash before adding any wet ingredients; lumps will not break down afterward.
8
Make the filling
- Add the mayonnaise, Dijon, vinegar, salt, and pepper to the yolks.
- Stir and mash with a spatula until completely smooth and creamy.
- Taste and add more salt, a pinch at a time, if needed.
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Ready when: Filling is thick, smooth, and holds a soft peak when lifted with the spatula.
Tip: If the filling seems loose, mash in 1 more cooked yolk; if stiff, add a teaspoon more mayonnaise.
9
Pipe the filling
- Spoon the filling into a piping bag fitted with a large star tip (or a zip-top bag with a corner snipped).
- Pipe a generous swirl into each egg white half, dividing the filling evenly.
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Ready when: Each half holds a tall, rounded swirl of filling.
Tip: Twist the top of the bag closed and squeeze from the top for control.
10
Garnish and chill
- Dust the tops lightly with the paprika, using a small sieve if you have one, and scatter with chives if using.
- Refrigerate uncovered or loosely covered for at least 20 minutes before serving so the flavors meld and the filling firms.
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Ready when: Filling is cold and holds its shape when touched.
Tip: Paprika can bleed into the filling if added too long ahead; garnish within an hour of serving.

Good to know

Tips

Steaming rather than boiling makes the shells slip off more easily and reduces cracking.
Stand the eggs upright in a carton for a day before cooking if you want more centered yolks.
A muffin tin lined with a bit of crumpled parchment keeps the halves from sliding during transport.
Taste the filling when it is cold: chilling mutes seasoning, so aim for slightly bold.

Make ahead

Steam, chill, peel, and halve the eggs up to 2 days ahead and refrigerate the whites in an airtight container. Make the filling up to 1 day ahead and keep it in the sealed piping bag in the refrigerator. Pipe and garnish within 2 hours of serving.

Storage & reheating

Refrigerate assembled eggs in an airtight container for up to 2 days. Do not leave at room temperature longer than 2 hours (1 hour above 90°F/32°C). Not suitable for freezing. Serve cold, straight from the refrigerator.

Substitutions

full-fat mayonnaise → Plain full-fat Greek yogurt for half of the mayonnaise. Gives a tangier, lighter filling; add a pinch more salt.
white vinegar → Dill pickle juice or fresh lemon juice. Use the same amount; pickle juice adds a classic briny flavor.
sweet paprika → Smoked paprika. Adds a smoky flavor; use the same amount, as it is a little stronger.
Dijon mustard → Yellow mustard. Use the same amount for a milder, more traditional diner-style flavor.