Deviled Eggs
Deviled eggs are a classic American appetizer made by hard-boiling eggs for ten minutes, cooling them thoroughly in cold water, then halving and scooping out the yolks. The yolks are mashed smooth with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. The mixture is piped or spooned back into the egg white halves and finished with a dusting of paprika for color and mild warmth. The mustard and lemon juice brighten the rich yolk base, giving each bite a creamy yet tangy quality. Fully cooling the eggs before cutting ensures clean, even halves, and adding a small amount of extra mayonnaise loosens the filling if it becomes too thick.
Adjust Servings
Instructions
- 1
Hard-boil eggs for 10 minutes, cool, and peel.
- 2
Halve eggs and remove yolks.
- 3
Mash yolks with mayo, mustard, lemon juice, salt, and pepper.
- 4
Pipe or spoon filling back into egg whites.
- 5
Dust with paprika and serve.
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