- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 1 tsp
- 1 tsp
- ¼ tsp
- ⅛ tsp
- ¼ tsp
- 1 tbsp
Process
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Place the eggs in a single layer in a saucepan and add cold water until it covers them by about 2 cm. Add 1 tsp salt to the water.
Set the pan over high heat and bring to a rolling boil. As soon as it boils, cover the pan, reduce the heat to low, and cook for 10 minutes.
While the eggs cook, fill a bowl with ice and cold water. When the 10 minutes are up, transfer the eggs immediately to the ice bath and leave them for 5 minutes.
Peel the eggs under cool running water, starting at the wide end where the air pocket is. Pat them dry with a paper towel.
Halve the eggs lengthwise. Gently squeeze each half to pop the yolk into a bowl; arrange the whites cut-side up on a serving plate.
Mash the yolks with a fork until no lumps remain. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, then stir until completely smooth.
Spoon the filling into a small zip-top bag, snip off a corner, and pipe it into the egg white hollows, mounding it slightly.
Dust with paprika and scatter the chives over the top. Serve immediately or chill until ready to serve.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking or overcooking the eggs: 10 minutes from a rolling boil gives fully set yolks without the grey-green ring. Start the timer only when the water actually boils.
- The ice bath is not optional. Shocking the eggs stops the cooking and contracts the egg away from the shell, which makes peeling clean and keeps the whites smooth.
- If the filling looks dry or stiff, add mayonnaise 1 tsp at a time until it is creamy but still holds a peak. Too much and it will spread flat.
- For the neatest look, wipe the knife between cuts and pipe the filling rather than spooning it; a wet spoon flattens the swirl.
Substitutions
- mayonnaise→Greek yogurt for a lighter, tangier filling (use 3 tbsp plus 1 tsp olive oil)
- Dijon mustard→yellow mustard or 1/2 tsp mustard powder
- white vinegar→lemon juice or pickle brine
- paprika→cayenne pepper for a spicy version, or Old Bay seasoning
Storage & reheating
Store deviled eggs in an airtight container in the fridge for up to 3 days; keep the filling-side up and separate layers with a piece of parchment if stacking. For the best texture, add the garnish just before serving. Do not freeze them, as the filling separates and the whites turn rubbery. To serve from cold, let them sit at room temperature for 10 minutes so the filling softens.
Gallery
FAQ
The questions we get asked most
Why did my deviled eggs turn out watery?
Watery filling usually means the yolks were not drained well or the eggs were undercooked. After peeling, pat the egg whites dry inside and out with a paper towel, and make sure the yolks are fully cooked and crumbly before mashing. Add the mayonnaise gradually and stop as soon as the mixture is creamy.
How do I keep the egg whites from tearing when I remove the yolks?
Use a sharp knife and a gentle squeeze rather than digging with a spoon. Halve the eggs with one clean cut, then press the sides of each half inward; the yolk should pop out whole. If a white still tears, press it back into shape and pipe the filling over the crack to hide it.
Can I make deviled eggs ahead of time?
Yes, you can boil, peel, and halve the eggs up to 2 days ahead and keep them covered in the fridge. The filling can also be made 2 days ahead and stored in a separate container. Pipe the filling into the whites no more than 24 hours before serving for the best texture.
Why do my deviled eggs have a grey-green ring around the yolk?
That ring forms when eggs are overcooked or cooled slowly. It is harmless but unattractive. Prevent it by starting the eggs in cold water, timing exactly 10 minutes from a rolling boil, and moving them straight into an ice bath for 5 minutes.
Can I use a different mustard or skip it entirely?
Dijon gives the classic tang, but yellow mustard works and 1/2 tsp mustard powder is a good substitute. If you skip mustard, add an extra 1/2 tsp vinegar or lemon juice so the filling does not taste flat. Taste the filling before piping and adjust the salt and acid.
How do I peel fresh eggs without losing half the white?
Very fresh eggs are harder to peel, so use eggs that are at least 7 to 10 days old if you can plan ahead. Add 1 tsp salt to the boiling water, shock the cooked eggs in ice water, then tap the wide end and peel under running water, starting from the air pocket. The shell should slide off in large pieces.
Can I freeze deviled eggs?
No, freezing ruins them. The mayonnaise filling separates and becomes grainy, and the egg whites turn spongy and release water when thawed. Make them fresh and store them in the fridge for up to 3 days instead.
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