Deviled Eggs Creamy Filling (Print Version)

Halved eggs filled with a smooth, tangy yolk mixture seasoned with mustard and smoky paprika.

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped (optional)

# Cooking Directions:

01 - Place the eggs in a saucepan and cover with cold water about 1 inch above the eggs. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel shells off carefully to preserve egg whites.
03 - Slice eggs in half lengthwise. Remove yolks and place them in a medium mixing bowl, setting whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture evenly into the egg white halves.
06 - Sprinkle paprika over filled eggs and optionally top with finely chopped fresh chives or parsley.
07 - Refrigerate the assembled eggs until ready to serve for best flavor and texture.

# Expert Suggestions:

01 -
  • They're the first thing to vanish at any party, leaving you wishing you'd made double
  • The creamy tangy filling hits that perfect spot between rich and refreshing
02 -
  • Room temperature filling pipes much more smoothly than cold, so let your mixture sit out while you prep the whites
  • The ice bath step is nonnegotiable, skipping it is why most people struggle with peeling
03 -
  • Wipe your knife between each egg slice to keep the whites pristine and free of yellow smears
  • Use a small spoon to create a little well in each yolk mound, it holds the paprika beautifully
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