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Classic Deviled Eggs

Classic deviled eggs with creamy yolk filling and a smooth piped finish. Hard-boiled eggs are boiled, rested, chilled, then filled for neat rows with paprika and chives on top.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use straight-from-the-fridge eggs for consistent boil-to-peel results.
Deviled filling
  • 0.5 cup mayonnaise For the smoothest texture, use full-fat mayo.
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • Paprika and fresh chives for garnish Add right before serving for the brightest color and freshest aroma.

Equipment

  • 1 sheet pan

Method
 

Boil and rest the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the yolk filling
  1. Mash the yolks with a fork until fine and crumbly. Keep mashing until no large chunks remain.
  2. Stir in mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Mix until the filling looks thick, glossy, and uniform.
Fill, garnish, and chill
  1. Pipe the filling into the egg whites with a star tip. Fill each half all the way to the top for neat ridges.
  2. Sprinkle with paprika and chives, then chill until serving. Arrange on a platter and serve cold.

Notes

Pro tip: after peeling, pat the egg halves dry so the filling clings and pipes cleanly. Store deviled eggs covered in the refrigerator for up to 3 days; freeze is not recommended because the filling texture can break. For a lighter option, use light mayonnaise for a slightly less rich filling while keeping the same seasoning balance.