Deviled Eggs
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Mustard and lemon juice keep the mashed yolk filling from tasting heavy, giving each halved white a sharp, creamy center.
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The white works as the container, and eggs cooled all the way through before cutting give clean, unbroken edges. A pinch of paprika on top is mostly about color against the pale filling. Serve them cold, before the surface starts to dry.
Ingredients
Instructions
- 1
Place 6 eggs in a saucepan and cover them generously with cold water.
Bring to a boil over medium heat, then cook for exactly 10 minutes once the water is bubbling steadily.
- 2
Transfer the cooked eggs immediately to an ice bath and let them cool completely.
Full cooling keeps the yolks from forming a gray-green edge and helps the shells peel away cleanly.
- 3
Peel the eggs, pat them dry, and cut each one in half lengthwise.
Gently lift out the yolks without tearing the whites, keeping the white halves neat for filling.
- 4
Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice to the yolks.
Season with salt and black pepper, then mash until the mixture looks smooth and evenly blended.
- 5
Mash and mix the yolk filling until the lumps disappear.
Stop when it is soft enough to spoon or pipe while still holding its shape in the egg whites.
- 6
Fill each egg white hollow evenly with the yolk mixture, using a spoon or piping bag.
Dust very lightly with paprika, then keep chilled and serve before the surface starts to dry.
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