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Classic Deviled Eggs

Classic deviled eggs with creamy yolk filling, piped neatly, then chilled for clean slices and a smooth, spreadable texture. Hard-boil, mash the yolks until fine, stir in Dijon and vinegar, and finish with paprika and snipped chives.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 246
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 0.25 Paprika
  • 0.25 fresh chives

Equipment

  • 1 sheet pan

Method
 

Boil and set the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the filling
  1. Mash the yolks with a fork until fine and crumbly. Keep mashing until no large yellow chunks remain.
  2. Stir in the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Mix until the filling looks glossy and pipeable.
Fill and chill
  1. Pipe the filling into the egg whites using a star tip. Fill each half to the same height for even rows.
  2. Sprinkle with paprika and fresh chives, then chill until serving. Transfer to the refrigerator while you finish plating.

Notes

For the smoothest filling, mash the yolks until they’re truly fine before mixing in the mayo and seasonings—this prevents a grainy texture when piping. Refrigerate in a covered container up to 3 days; serve cold. Freezing isn’t recommended. Dietary swap: use reduced-fat mayonnaise for a lighter filling while keeping the same method.