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Snack Β· Side

Classic Deviled Eggs

Hard-cooked eggs filled with a smooth, tangy yolk filling and dusted with paprika. A before-dinner nibble that disappears fast.

⏱ 55 min (25 min prep, 15 min cooking, 15 min waiting) 🍽 Serves 12 · 2 halves (makes 24) make aheadkid friendly vegetariangluten freedairy free

Part of our Thanksgiving dinner: menu, timeline and shopping list β†’

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πŸ“… Add to my plan

ContainsEggs. Check the labels on what you buy; brands differ.

Ingredients

Make 12 servings
  • 12 Eggs, large, large
  • β…“ cup Mayonnaise
  • 2 tsp Dijon-style mustard, or yellow mustard
  • 1 tsp Apple cider vinegar, or pickle juice
  • ΒΌ tsp Table salt
  • 1 pinch Ground black pepper (to taste)
  • Β½ tsp Paprika, or smoked paprika, for the tops (to taste)
  • 1 tbsp Fresh chives, snipped, for the tops (optional)

Make it yourself

Make the mayonnaise yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large saucepan with a lid, bowl of ice water, mixing bowl and fork, piping bag or zip-top bag (optional).

  1. Lay the eggs in the saucepan in one layer and cover with cold water by an inch. Bring to a full boil, then cover, take the pan off the heat, and let it stand 12 minutes. The yolks and whites will be fully firm.
  2. Move the eggs into the ice water for 15 minutes. Crack them all over and peel under running water.
  3. Halve the eggs lengthwise and pop the yolks into the bowl. Mash the yolks very fine with a fork, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
  4. Spoon or pipe the filling into the whites. Dust with paprika and chives.
  5. Keep them cold until serving, and put them back in the refrigerator within 2 hours.
Make aheadHard-cook and peel the eggs up to 2 days ahead and refrigerate. Make the filling a day ahead and keep it separately; fill the whites a few hours before serving.
β†Ί LeftoversRefrigerate within 2 hours. They’re best the day they’re made; eat leftovers the next day.
πŸ§’ With kidsKids can peel the eggs, mash the yolks and pipe the filling.
No mayo swapUse plain Greek yogurt in place of half the mayonnaise.
Relish swapStir 2 tablespoons sweet pickle relish into the filling, a Southern favorite.

Goes well with

πŸ₯’ Old-Fashioned Relish Tray

Good to know

Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.