Go Back
Plate of beautifully garnished deviled eggs ready for serving.

Deviled Eggs

These Deviled Eggs are creamy, tangy, and perfect for parties, delivering a silky filling with a slight mustard bite and easy customization options.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 18 large large eggs Use the freshest eggs for best flavor.
  • 1/2 cup mayonnaise Choose a high-quality, full-fat mayo.
  • 2 tsp Dijon mustard Classic Dijon; avoid yellow mustard for a milder taste.
  • 1/4 tsp onion powder
  • 1/4 tsp salt Adjust to taste.
  • 1/4 tsp ground black pepper
  • Paprika for sprinkling Use for garnish.

Method
 

Preparation
  1. Place the 18 eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil, then lower the eggs and boil for exactly 10 minutes.
  2. Immediately transfer the eggs to an ice bath for 3–4 minutes to stop cooking and cool them quickly.
  3. Peel each egg under running water to help remove the shell easily.
  4. Halve each egg lengthwise and scoop the yolks into a bowl. Arrange the egg whites on a platter, hollow side up.
Filling
  1. Mash the yolks with a fork until fine, then stir in mayonnaise, Dijon mustard, onion powder, salt, and pepper. Adjust seasoning to taste.
  2. Spoon or pipe the yolk mixture into the egg white halves, forming a small mound in each.
  3. Sprinkle with paprika before serving. Chill until ready to serve.

Notes

Chill eggs immediately after boiling for best results. Store in an airtight container for up to 2 days. Variations include adding smoked paprika, sriracha, or chopped herbs.