Deviled Eggs

Ingredients

• 12eggs
• 60 ml (1/4 cup)mayonnaise
• 15 ml (1 tablespoon)mustard
• 2.5 ml (1/2 teaspoon)black pepper
• a pinchsalt
• optional, to tastepaprika or chopped parsley, for garnish

Instructions

1. 1

   Boil the eggs

   Put the eggs in a medium-sized pan and add enough water to cover them. Bring to the boil over a medium-high heat and boil for 3 minutes. Cover the pan, take it off the heat and leave the eggs covered for 15 minutes.

2. 2

   Cool and peel

   Transfer the eggs to a bowl of iced water and leave them for at least 5 minutes. Peel the eggs and set them aside.

3. 3

   Mix the filling

   Cut the eggs in half and transfer the yolks to a separate bowl. Mash them until crumbly, then add the mayonnaise, mustard, salt and pepper. Stir until the mixture is smooth and combined.

4. 4

   Fill and garnish

   Spoon or pipe the yolk mixture into the egg halves. Finish with paprika or chopped parsley, if using.

What are deviled eggs?

Deviled eggs are hard-boiled eggs split in half, with the yolks mashed into a seasoned filling and returned to the whites. They are a familiar American party and picnic dish, and the name refers to the filling’s savoury seasoning rather than to a particular cooking method.

Here, mayonnaise gives the yolks a creamy texture, while mustard adds a sharp note. The short ingredient list keeps the flavour classic and lets the egg remain the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 48 calories, 3g protein, 0g carbs, 4g fat.

The egg yolks and mayonnaise provide most of the fat, while the eggs contribute most of the protein; the recipe contains very little carbohydrate. Pair a serving with crunchy vegetables or a salad to add freshness and make a more balanced plate.

Getting tender, easy-to-peel eggs

Gentle timing: the eggs boil for 3 minutes, then cook in the covered pan off the heat for 15 minutes. Follow those resting times so the whites set and the yolks cook through.

Cool promptly: an ice-water bath for at least 5 minutes cools the eggs before peeling. This also makes them easier to handle when you cut them.

Making a smooth filling

Mash first: break the cooked yolks down until crumbly before stirring in the mayonnaise and mustard. This helps the seasonings combine without leaving large yolk pieces.

Adjust the texture: stir until smooth, as directed. If you prefer a more rustic filling, stop mixing while a few small yolk pieces remain.

Filling the egg whites

Piping: transfer the mixture to a piping bag for a neat, even finish. A spoon works just as well and keeps preparation simple.

Garnish: add paprika or chopped parsley just before serving for a little colour and a final savoury or fresh note.

Serving and timing

The recipe makes 24 filled halves from 12 eggs, so it suits a sharing platter. The stated total time is 35 minutes, including the covered rest and chilling time.

Serve the eggs chilled alongside crisp vegetables, a green salad or other picnic dishes. Keep them cool while serving, particularly if they will be out for a while.

Choosing the seasoning

Mustard: use the tablespoon specified for a noticeable tang that balances the rich yolks and mayonnaise. Stir it in with the other seasonings so it is distributed evenly.

Pepper and salt: black pepper adds gentle warmth, while a pinch of salt seasons the filling. Taste before filling and adjust only if needed.

Recipe notes & tips

• Use a pan large enough to hold the eggs in a single layer.
• Keep the eggs covered during their 15-minute rest off the heat.
• Leave the eggs in iced water for at least 5 minutes before peeling.
• Mash the yolks before adding the mayonnaise and mustard.
• Use a small spoon to fill the halves neatly if you do not have a piping bag.
• Add the garnish shortly before serving for the best appearance.

Variations

• Paprika finish: dust the filled eggs lightly with paprika for a warm, savoury accent.
• Parsley topping: use chopped parsley instead of paprika for a fresh herbal finish.
• More mustard: add a little extra mustard for a sharper filling.
• Coarser filling: mash the yolks less thoroughly for a more textured centre.
• Spoon-filled: use a teaspoon for a simple, rustic presentation.

Common mistakes to avoid

• Uncovered resting: keep the pan covered for the full 15 minutes after taking it off the heat.
• Skipping the ice bath: chill the eggs for at least 5 minutes before peeling.
• Rough cutting: use a steady cut through each egg so the halves stay intact.
• Lumpy filling: mash the yolks until crumbly before adding the other ingredients.
• Overfilling: divide the mixture among the halves so each one is easy to pick up.

How to store

Refrigerate the deviled eggs in a covered container and eat within 2 days. Serve them chilled; avoid leaving them at room temperature for extended periods.

Frequently asked questions