American
Deviled Eggs
Hard-boiled eggs filled with a yolk mash of mayo, mustard, and a little vinegar, dusted with paprika.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- An ice bath so the yolks stay yellow and the shells peel.
- Do not make the filling soupy.
- Paprika is the finish.
- They are better cold.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Boil the eggs for 11 minutes. Move them to ice water for 5 minutes, then peel.
- 2
Halve the eggs and mash the yolks with mayonnaise, mustard, vinegar, and salt.
- 3
Spoon or pipe the filling into the whites.
- 4
Dust with paprika and chives. Chill until serving.
Pro tips
- Older eggs peel more easily than eggs you just bought.
- If a white tears, eat that one in the kitchen.
- A pinch of relish is fair. It is not required.
Easy substitutions
- Yellow mustard
- Dijon
- Chives
- A little pickle relish
Storage and reheating
Storage
Refrigerate up to 2 days, covered.
Reheating
Serve cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 120
- Protein
- 7 g
- Carbs
- 1 g
- Fat
- 10 g
- Fiber
- 0 g
Budget friendly · Stovetop · Gluten-Free, Vegetarian
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
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A sharp chef’s knife
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A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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