Deviled Eggs

Nutrition · per serving

Steps

1. 1

   Place the large eggs in a small saucepan and add enough cold water to cover them by 2.5 cm. Bring to a boil over medium-high heat. As soon as the water reaches a full boil, cover the pan, turn off the heat, and let the eggs stand for 10 minutes; this gives fully set yolks without overcooking.

   4 large eggsenough to cover the eggs by 2.5 cm cold water
2. 2

   Drain the hot water and immediately cool the eggs under very cold running water for 1 minute, then let them sit in cold water for 2 minutes. Crack and peel them carefully; peeling under water can help release the shells cleanly.

3. 3

   Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a small bowl, keeping the whites intact for filling.

   4 large eggs
4. 4

   Mash the yolks with a fork until fine and smooth. Add the mayonnaise, Dijon mustard, smoked paprika, fine salt, and black pepper, then mix until creamy. If the filling seems stiff, mash a little longer rather than adding liquid so it stays rich and pipeable.

   30 g mayonnaise5 g Dijon mustard1 g smoked paprika1 g fine salt0.5 g black pepper
5. 5

   Spoon or pipe the yolk mixture evenly back into the egg white halves. For a neater beginner-friendly finish, use a teaspoon and smooth the tops slightly.

6. 6

   Sprinkle the filled eggs with the smoked paprika and fresh chives. Serve immediately, or chill briefly for a firmer filling.

   5 g fresh chives, finely chopped0.5 g smoked paprika

Origin & History

Deviled eggs have been popular in the United States since the 19th century, though stuffed eggs trace back much earlier to European culinary traditions. The term "deviled" became associated with spicy or zesty seasonings such as mustard and paprika, which define the classic American version.