To make deviled eggs, halve six hard-boiled eggs, mash the yolks with 3 tablespoons mayonnaise, 2 teaspoons Dijon mustard and 1 teaspoon vinegar, then spoon or pipe the filling into the whites. This makes 12 halves. Finish with paprika and keep them chilled until serving.
Cook and chill the eggs
Put large eggs in a single layer in a saucepan and cover them by about 1 inch (2.5 cm) with cold water. Bring the water just to a boil, then take the pan off the heat, cover it and let the eggs stand for about 12 minutes. Cool them promptly in ice water. For this filling, the whites and yolks should both be firm.
| Hard-boiled large eggs | 6 |
|---|---|
| Mayonnaise | 3 tbsp |
| Dijon mustard | 2 tsp |
| White wine vinegar | 1 tsp |
| Paprika, fine salt and pepper | To taste |
Halve the whites without tearing them
Tap each cooled egg gently all over, then peel it from the wider end, where the air pocket often gives you a place to start. Cut the eggs lengthwise with a clean sharp knife. Pop the yolks into a bowl with the tip of a spoon and arrange the whites in a single layer so they stay upright.
Mash the yolks before adding the dressing
Use a fork to break the yolks down into fine crumbs before stirring in the mayonnaise, Dijon and vinegar. Add most of the mayonnaise first and reserve a little to adjust the texture. Press the mixture against the side of the bowl to break up any firm yolk pieces. Taste and season with salt and pepper.
Spoon or pipe the filling into the whites
For a smooth piped filling, mash until there are no pieces that could clog the tip. Use a pastry bag with a wide tip or spoon a rounded portion into each half. If the filling is too stiff, stir in a little of the reserved mayonnaise. If it’s already soft, chill it before filling and use a spoon for easier portions.
Garnish just before serving
Dust the tops lightly with paprika. For a second flavor, add chopped chives, dill or a small slice of pickle to some of the halves. Keep garnishes separate until serving if you want herbs to stay fresh. Carry the eggs in a covered container with shallow wells or a snug single layer to keep the halves from sliding.
Keep deviled eggs cold
Hold the filled eggs in the refrigerator at 40°F (4°C) or colder. If serving outdoors, put out a small plate and replenish it from a cooler. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). If making the components in advance, keep the whites and filling in separate covered containers in the refrigerator until assembly.
Sources and related guides
Egg Farmers of Canada’s filling proportions · American Egg Board’s hard-cooked egg and piping methods · FDA guidance for holding perishable food
On Wondelique, see how long to boil eggs and how to make mayonnaise.
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