Deviled Egg Recipe

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Deviled Egg Recipe


Classic Deviled Eggs: A Simple and Delicious Appetizer

Hey everyone! I love having people over, and these classic deviled eggs are my go-to appetizer. They’re always a crowd-pleaser, disappearing faster than any other dish! Plus, they’re convenient finger food that fits all sorts of dietary needs.

While I’ve experimented with different fillings and toppings, there’s something undeniably satisfying about a perfectly made classic deviled egg. This recipe is especially delicious because I use homemade mayonnaise, but you can use store-bought if you’re short on time. Here’s what you’ll need:


  • Eggs
  • Mayonnaise: Adds richness and creaminess
  • Dijon Mustard: For a touch of tang and beautiful yellow color
  • Kosher Salt: A pinch to enhance flavors
  • Paprika: For a sprinkle of color and smokiness

The Easiest Way to Hard-Boil Eggs:

  1. Place eggs in a single layer in a pot and cover them with cold water (at least an inch above the eggs).
  2. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 15 minutes.
  3. Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them sit for another 15 minutes. This stops the cooking process and makes peeling easier.

Making the Deviled Eggs:

  1. Once the eggs are cool, peel them carefully and cut them in half lengthwise. Pop the yolks into a separate bowl.
  2. Mash the yolks with mayonnaise, Dijon mustard, and salt until smooth and creamy. Don’t be shy with the mayo – you want a nice, fluffy texture.
  3. Fill the egg whites with the yolk mixture. You can use a spoon or a piping bag with a star tip for a fancy presentation.
  4. Sprinkle paprika on top for a pop of color and a touch of smokiness.

Tips for the Best Deviled Eggs:

  • Ice bath is key: Whether you boil the eggs on the stovetop or in an Instant Pot, the ice bath is crucial for stopping the cooking and making peeling a breeze.
  • Clean cuts: To avoid yolk staining the egg whites, rinse or wipe your knife in between cuts as you slice the eggs.
  • Creamy yolks are essential: Mash the yolks well until they’re light and fluffy. Add more mayo if needed to achieve the perfect consistency.
  • Piping for presentation: While not necessary, a piping bag with a star tip adds a fancy touch to your deviled eggs.

These classic deviled eggs are simple, flavorful, and always a hit. They’re perfect for Easter dinner, potlucks, or any gathering where you need a crowd-pleasing appetizer. Enjoy!

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Deviled Egg Recipe

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  • Author: Mekar Official
  • Total Time: 20 minutes


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Paprika (optional, for garnish)


  1. Hard boil the eggs:
    • Stovetop: Bring water to a boil, cover, remove from heat, and let eggs sit for 15 minutes. Cool in ice water for 15 minutes.
    • Instant Pot: Cook on low pressure for 6 minutes, then let sit for another 6 minutes before cooling in ice water for 15 minutes.
  2. Peel the eggs and separate the yolks: Cut eggs in half and scoop yolks into a bowl.
  3. Make the yolk mixture: Mash yolks with mayonnaise, Dijon mustard, and salt until smooth and creamy. Add more mayo for a softer texture (like frosting).
  4. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
  5. Garnish (optional): Sprinkle with paprika before serving.
  • Prep Time: 5
  • Cook Time: 15
  • Category: Appetizer
  • Cuisine: American


  • Serving Size: 6
  • Calories: 145kcal
  • Sugar: 1g
  • Sodium: 343mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 1g
  • Protein: 7g
  • Cholesterol: 215mg


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