Deviled Eggs Recipe

Deviled eggs are one of those foods that look simple but somehow steal the whole table. You make them think, eh, just eggs, and then suddenly everyone’s asking who brought them. I’ve seen it happen—more than once.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 6

Calories 90 kcal

Equipment

1 Saucepan (medium-sized, nothing dramatic)
2 Slotted spoon (or just be brave)
3 Mixing bowl
4 Fork or whisk (I switch between both… depends on mood)
5 Knife (sharp, please)
6 Spoon or piping bag (ziplock bag works—been there)
7 Paper towels (you’ll need them… trust me)

Ingredients

6 large eggs
3 tablespoons mayonnaise full-fat… don’t argue with me
1 teaspoon Dijon mustard
Salt to taste—start small
Black pepper freshly cracked if possible
Paprika smoked is amazing… just saying
A tiny splash of vinegar or lemon juice
A pinch of garlic powder
A whisper of sugar sounds weird but… it works

Instructions

Place eggs in a saucepan and cover with water (about 1 inch above the eggs).

Bring water to a rolling boil, then turn off heat and cover the pot with a lid.

Let eggs sit for 10–11 minutes, then transfer them to an ice-water bowl for 10 minutes.

Peel the eggs and slice them in half lengthwise.

Carefully remove yolks and place them in a mixing bowl.

Mash yolks with a fork until smooth and crumb-free.

Add mayonnaise, mustard, vinegar/pickle juice, salt, and black pepper. Mix until creamy.

Spoon or pipe the filling into the egg white halves.

Sprinkle smoked paprika on top (optional: add chives or bacon bits).

Chill for 20–30 minutes before serving for best taste.

Keyword Deviled Eggs Recipe