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Platter of deviled eggs garnished with paprika and chives.
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Classic Deviled Eggs

Classic deviled eggs with creamy Dijon-mayonnaise filling, fresh chives, and a light dusting of paprika.
Prep Time20 minutes
Cook Time13 minutes
Cooling5 minutes
Total Time38 minutes
Course: Appetizer
Cuisine: American
Keyword: classic deviled eggs, deviled egg recipe
Servings: 12 deviled egg halves
Author: Pat Nyswonger

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.
    Five raw eggs in a metal steamer basket near a pot.
  • 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.
    Hard-boiled eggs cooling in a glass bowl of ice water.
  • Peel the eggs under cold running water or directly in the bowl of ice water.
    Hand peeling a hard-boiled egg with discarded shells on a board.
  • Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash thoroughly with a fork.
    Crumbled hard-boiled egg yolks in a white bowl with a fork.
  • Add the Dijon mustard, salt, pepper, chives, and mayonnaise. Stir until smooth and well combined.
    Hand adding chopped chives to mashed egg yolks in a bowl.
  • 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.
    Hand piping yolk filling into halved hard-boiled eggs on a board.
  • Serve immediately, or cover and refrigerate until ready to serve.

Notes

Dry the egg whites: Pat them dry after peeling so water doesn’t collect under the eggs or thin the filling.
Adjust the filling: If it’s too stiff to pipe, stir in a little more mayonnaise, about a teaspoon at a time.
No piping bag needed: Spoon in the filling, or use a zip-top bag with one corner snipped off.
Help them sit flat: If the halves wobble, shave a very thin slice off the bottom of each white, taking care not to cut through to the cavity.
Season gradually: Start with less salt, taste the finished filling, and add more as needed.
Mashing the yolks: A pastry blender also works well for mashing the egg yolks.

Nutrition

Serving: 2deviled egg halves | Calories: 110kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 150mg
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