Classic Deviled Eggs

Creamy, tangy deviled eggs are a familiar make-ahead appetizer for Christmas or New Year.

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Substitutions

Use plain Greek yogurt for half the mayonnaise. Pickle juice can replace vinegar.

Practical tip

Use eggs that are several days old; they often peel more easily than very fresh eggs.

Storage and reheating

Keep refrigerated and use within 2 days. Do not leave at room temperature for more than 2 hours.

Recipe card

Classic Deviled Eggs

Creamy, tangy deviled eggs are a familiar make-ahead appetizer for Christmas or New Year.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 servings

Course: Appetizer

Cuisine: French

Calories: 141

Ingredients Method Notes

Ingredients

  

• 12 large eggs
• 1/2 cup 120 g mayonnaise
• 2 tsp 10 g Dijon mustard
• 2 tsp 10 ml white vinegar
• 1/4 tsp fine salt
• 1/8 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp 3 g chopped chives, optional

Method

 

1. Place eggs in a saucepan and cover with water. Bring just to a boil, cover, remove from heat, and stand for 12 minutes.
2. Transfer eggs to ice water for 10 minutes. Peel, halve lengthwise, and place yolks in a bowl.
3. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4. Fill the egg whites, sprinkle with paprika and optional chives, and refrigerate until serving.

Notes

See the estimated nutrition and explanation below.