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Original Deviled Egg Recipe

Deviled eggs have stood the test of time, evolving from ancient Roman feasts to modern-day gatherings. This classic recipe is a tribute to their rich history and enduring popularity— a dish that continues to bring people together across generations and cultures.
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Prep Time 15 minutes
Cook Time 10 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • Salt and pepper to taste
  • Paprika for garnish
  • Optional: finely chopped chives or parsley for garnish

Instructions
 

Boil the Eggs:

  1. Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit for 10 minutes.

Prepare the Eggs:

  1. After 10 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and cut them in half lengthwise.

Make the Filling:

  1. Gently remove the yolks from the egg halves and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, vinegar or lemon juice, salt, and pepper, and mix until the filling is creamy.

Fill the Eggs:

  1. Spoon or pipe the yolk mixture back into the egg whites, filling each half generously. Sprinkle the tops with paprika and garnish with chopped chives or parsley if desired.

Serve:

  1. Arrange the deviled eggs on a serving platter and serve immediately, or refrigerate them until ready to serve.

Video

Notes

Flavor Variations: Experiment with different flavors by adding ingredients like relish, horseradish, hot sauce, or finely chopped bacon to the yolk mixture.
Make Ahead: Deviled eggs can be made a day ahead and stored in the refrigerator, making them a convenient option for entertaining.
Presentation: For a more elegant presentation, use a piping bag with a star tip to fill the eggs.