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Classic deviled eggs are usually the first thing to disappear from the appetizer table. That creamy, savory filling with a little tang from mustard makes it easy to reach for another. One or two is rarely where it ends.
My recipe keeps it simple with Dijon mustard, mayonnaise, and fresh chives, finished with a sprinkle of paprika. You can make them ahead and have the platter ready before anyone arrives. Just don’t count on leftovers.
Steaming Makes These Deviled Eggs Easy to Peel
A little tang: Dijon mustard balances the richness of the yolks and mayonnaise without overpowering the filling.
Fresh chives: A mild onion flavor gives the filling a little extra interest while keeping the familiar deviled egg flavor.
Easier peeling: Steaming helps the shells release more easily, leaving tidy egg whites ready to fill. My recipe for steamed hard-boiled eggs covers other cooking methods, too.
Ingredient Notes
Eggs: Use large eggs for the cooking time and filling amounts in this recipe.
Dijon mustard: Adds a little tang to balance the creamy filling.
Chives: Fresh chives add a mild onion flavor without overpowering the eggs. Chop them finely and save a little extra for garnish.
Paprika: Regular paprika adds color and a mild pepper flavor. Smoked paprika will give the eggs a smoky flavor if that’s what you prefer.
Mayonnaise: Use real mayonnaise for its creamy texture and savory flavor. Miracle Whip or other similar spreads will give the eggs a sweeter flavor.
For a lemon-and-herb variation, try replacing some of the mayonnaise with my lemon dill aioli.
Recipe Tips
Cool before peeling: Transfer the eggs to ice water. Once they’re cool enough to handle, gently crack the shells and return them to the ice water for 5 minutes before peeling.
Mash the yolks thoroughly: Mash the yolks before adding the other ingredients for a smoother filling. A fork or pastry blender works well.
Taste before filling: Mustard and mayonnaise vary in saltiness. Taste the filling and adjust the seasoning before filling the egg whites.
Use a large piping tip: Finely chopped chives can clog a small decorative tip. Choose one with a wide opening, or spoon the filling into the egg whites.
Make them ahead: Fill the eggs earlier in the day, then cover and refrigerate until serving. Add the paprika and chive garnish just before bringing out the platter.
For a variation with smoky salmon, lemon, and fresh dill, try my smoked salmon deviled eggs.
What to Serve with Deviled Eggs
For a picnic or cookout, serve these alongside classic picnic potato salad, sandwiches, and something off the grill. They’re also an easy appetizer to have ready while an bourbon glazed ham finishes in the oven.
Creamy Filling, Simple Preparation
A platter of deviled eggs doesn’t need fancy garnishes to get people reaching for seconds. A little Dijon, fresh chives, and that creamy yolk filling do the job. Make them ahead, tuck them in the fridge, and they’re ready whenever the gathering starts.
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Classic Deviled Eggs
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Ingredients
- 6 large large eggs
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh chives, finely chopped, plus more for garnish
- 3 tablespoons mayonnaise
- paprika, for garnish
Instructions
- Pour 1 to 2 inches of water into a saucepan, keeping the water level below the bottom of the steamer basket. Bring to a boil over high heat. Arrange the eggs in a single layer in the steamer basket. Lower the basket into the saucepan and cover with a lid. Reduce the heat to medium-high, maintaining a steady boil.
- Steam the eggs for 13 minutes. Meanwhile, prepare a bowl of ice water.
- Transfer the eggs to the ice water. Once they are cool enough to handle, gently crack the shells and return the eggs to the ice water for 5 minutes.
- Peel the eggs under cold running water or directly in the bowl of ice water.
- Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash thoroughly with a fork.
- Add the Dijon mustard, salt, pepper, chives, and mayonnaise. Stir until smooth and well combined.
- Transfer the filling to a piping bag fitted with a decorative tip large enough for the chives to pass through. Pipe the filling into the egg white halves. Sprinkle with paprika and additional chives.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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