How To Make Deviled Eggs
Makes12 deviled eggs
Prep time 30 minutes
Cook time 10 minutes
Makes 12 deviled eggs
- 2 to 2 1/2 tablespoons
- 2 teaspoons
Freshly ground black pepper
Paprika, for garnish
Minced parsley or other fresh herbs, for garnish
Medium saucepan with lid
Bowl with ice water
Resealable plastic bag (like Ziploc), or piping bag with a round tip about 1/2-inch wide
Hard-boil the eggs. Place the eggs in a medium saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. Meanwhile, prepare an ice bath by filing a large bowl with ice and water. → For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
Peel the eggs. Remove the eggs from the water, tap each one gently against the counter to crack the shell in a few places, then place in the ice water for at least 1 minute. Take the eggs out of the water bath and peel them.
Slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.
Remove the yolks. Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a small bowl. Arrange the empty whites on a platter, cut-side up.
Mash the yolks with a fork. Mash the yolks with a fork until they are completely crumbled.
Mix in the mayonnaise and mustard. Add 2 tablespoons of the mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time.
Season with salt and pepper. Taste and season with salt and plenty of pepper as needed.
Transfer the filling to a plastic bag or piping bag. Use a spatula to scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
Pipe the filling into the egg whites. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon.
Sprinkle with paprika and fresh herbs to serve. Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving if desired.
Make ahead eggs: The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve.
Storage: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
Customized deviled eggs: Mix any of the following into your filling before piping: crumbled bacon, crumbled blue cheese, chopped nuts, minced fresh herbs (especially dill!), canned salmon or trout, spices (like curry powder, chili powder, or Chinese 5-spice), capers.