Deviled Eggs

Ingredients

• 6hard-boiled eggs
• 60 ml (¼ cup)mayonnaise
• 5 ml (1 tsp)prepared mustard
• 0.6 ml (⅛ tsp)sea salt
• 0.6 ml (⅛ tsp)black pepper
• 0.6 ml (⅛ tsp)paprika
• Optional, to tastepaprika and chives, for garnish

Instructions

1. 1

   Halve the eggs

   Peel the hard-boiled eggs and cut each one in half lengthwise.

2. 2

   Mash the yolks

   Lift out the yolks and put them in a bowl. Mash them with a fork.

3. 3

   Mix the filling

   Add the mayonnaise, mustard, sea salt, black pepper and paprika, then stir until combined.

4. 4

   Fill the whites

   Divide the yolk mixture among the egg-white halves, using a small dough scoop for even portions.

5. 5

   Add the garnish

   Sprinkle with extra paprika and chives, if desired.

What are deviled eggs?

Deviled eggs are a familiar American appetiser: hard-boiled eggs are halved, and their yolks are mashed into a seasoned filling. The name refers to the lively seasoning rather than a particular cooking method.

This version keeps the mixture simple, combining mayonnaise and mustard with a little paprika, salt and pepper. Chives and an extra dusting of paprika add a fresh, colourful finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 71 calories, 3g protein, 0g carbs, 6g fat.

The yolks provide most of the fat, while the mayonnaise adds further fat; the eggs supply the protein. Carbohydrates are very low in this recipe. Serve a couple of halves alongside vegetables or salad for a more balanced plate.

The key ingredients

Eggs: Use fully hard-boiled eggs that have cooled enough to peel and handle. Cutting them lengthwise gives stable halves for filling.

Mayonnaise and mustard: Mayonnaise makes the yolks creamy, while prepared mustard brings tang. Stir them in thoroughly so the seasoning is distributed through the filling.

Getting a smooth filling

Mash the yolks well with a fork before adding the other ingredients. Break up any large lumps, then stir until the mixture looks evenly blended.

A small scoop makes it easier to divide the filling evenly, but a teaspoon works too. Keep the egg-white halves steady on the serving plate as you fill them.

Seasoning and garnish

Paprika: The small amount in the filling adds gentle savoury warmth without overwhelming the egg. A light extra sprinkle on top makes the finished eggs easy to recognise.

Chives: Add them just before serving for a fresh, mild onion note. Both garnishes are optional, so the eggs can be finished to suit the occasion.

Timing and texture

The stated 10-minute preparation assumes the eggs are already hard-boiled and ready to peel. The recipe does not include time for boiling or cooling them.

The filling should be creamy enough to scoop and hold its shape in the whites. If it looks uneven, continue mashing and stirring before portioning.

Serving ideas

Serve the eggs chilled as part of a picnic, holiday spread or appetiser platter. They pair well with crisp salad vegetables and other simple finger foods.

For easier serving, arrange the halves close together on a plate so they stay upright. Add the paprika and chives shortly before bringing them to the table.

Recipe notes & tips

• Start with eggs that are already hard-boiled and cooled, as the 10-minute preparation time does not include cooking them.
• Peel the eggs carefully to keep the whites intact for filling.
• Mash the yolks until no large lumps remain before stirring in the other ingredients.
• Use a small scoop or teaspoon to portion the filling evenly.
• Add the chives and final paprika sprinkle just before serving for a fresh finish.

Variations

• Extra mustard: Add a little more prepared mustard for a sharper tang.
• Herby finish: Use extra chives on top for a more pronounced fresh onion flavour.
• Smoky paprika: Choose smoked paprika for a deeper, smoky note.
• Peppery filling: Increase the black pepper slightly for more bite.
• Neater filling: Pipe the yolk mixture into the whites for a decorative finish.

Common mistakes to avoid

• Lumpy yolks: Mash thoroughly with a fork before adding the mayonnaise and seasonings.
• Broken whites: Peel gently and slice lengthwise with a steady hand.
• Uneven portions: Use the same small scoop or spoon for each egg half.
• Over-seasoning: Begin with the listed amounts, then taste the filling before adding more.
• Soggy garnish: Add chives and extra paprika close to serving time.

How to store

Keep the filled eggs covered in the refrigerator and eat within 2 days. Serve chilled, and do not leave them at room temperature for extended periods.

Frequently asked questions