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Classic Deviled Eggs

Classic deviled eggs with creamy yolk filling—hard-boiled, halved, and piped with a star tip for a clean, smooth finish. Finished with paprika and fresh chives, these are ready to chill and serve.
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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: 210
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
  • 1 paprika
  • 1 fresh chives

Equipment

  • 1 sheet pan

Method
 

Boil and set the yolks
  1. Place eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes to stop the cooking.
Prep the egg halves
  1. Peel eggs, then halve them lengthwise and separate the yolks from the whites.
  2. Mash the yolks with a fork until fine and crumbly.
Make the filling
  1. Stir the mashed yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.
  2. Pipe the filling into the egg whites with a star tip.
Finish and serve
  1. Sprinkle with paprika and fresh chives, then chill until serving.

Notes

For the smoothest filling, mash the yolks until there are no larger lumps before stirring in the mayonnaise. Store deviled eggs in the refrigerator for up to 3 days in an airtight container; for best texture, garnish with paprika and chives just before serving. To make them slightly lighter, use light mayonnaise (the texture will still pipe well).