Deviled Eggs

Ingredients

• 12 largeeggs
• 5 ml (1 teaspoon)prepared mustard
• 90 ml (6 tablespoons)mayonnaise
• 2.5 ml (1/2 teaspoon)hot sauce
• 1.25 ml (1/4 teaspoon)white pepper
• 1.25 ml (1/4 teaspoon)salt
• 1.25 ml (1/4 teaspoon)paprika
• 30 ml (2 tablespoons)chives, chopped

Instructions

1. 1

   Boil and cool

   Boil the eggs as instructed, then transfer them to ice-cold water and leave them for a few minutes. Peel under cold running water, taking care not to damage the whites.

2. 2

   Separate the eggs

   Cut the eggs in half and scoop the yolks into a bowl. Arrange the whites on a clean, dry plate or platter.

3. 3

   Mix the filling

   Mash the yolks with a fork. Add the mustard, mayonnaise, hot sauce, white pepper and salt, leaving out the paprika and chives, then stir to combine.

4. 4

   Fill the whites

   Spoon the yolk mixture into the egg white halves using a small ice-cream scoop. A teaspoon or piping bag can also be used.

5. 5

   Garnish and serve

   Dust each filled egg with paprika and finish with chopped chives.

What are deviled eggs?

Deviled eggs are hard-boiled eggs split in half, with the yolks mashed and seasoned before being returned to the whites. They are a familiar American appetiser at holiday meals and gatherings.

This version keeps the filling simple: mayonnaise gives it a creamy body, while mustard and hot sauce add tang and a little heat. Paprika and chives bring colour and a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 128 calories, 7g protein, 0g carbs, 10g fat.

The egg yolks and mayonnaise provide most of the fat, while the eggs supply most of the protein; the listed carbohydrate content is zero per serving. Serve a couple of eggs with a crisp salad or vegetable side to make a more balanced plate.

Choosing the ingredients

Eggs: Large eggs give you a generous white half to hold the filling. Chilling them in ice water after boiling helps stop the cooking and makes them easier to handle.

Seasoning: Prepared mustard, hot sauce, white pepper and salt flavour the yolks without overwhelming them. Add the paprika and chives at the end so they remain visible as a garnish.

Getting a smooth filling

Yolks: Mash them thoroughly with a fork before adding the other ingredients. This helps prevent lumps in the finished mixture.

Mayonnaise: Stir it in with the mustard and seasonings until the mixture is evenly combined. If using a piping bag, make sure the filling is smooth enough to pass through its nozzle.

Handling the egg whites

Peeling: Work under cold running water and ease the shell away gently to help keep the whites intact. A neat surface makes the filled eggs easier to arrange and serve.

Filling: Set the halves on a clean, dry platter before adding the yolk mixture. A small scoop gives a rounded finish, while a teaspoon or piping bag offers another easy option.

Serving and timing

The listed preparation time is 45 minutes, including boiling, cooling, peeling and filling. The boiling time itself is not specified, so follow the egg-boiling method you normally use.

Serve the eggs chilled or cool, with the paprika and chives added just before serving for a fresh-looking garnish. They work well alongside salads, sandwiches or other appetisers at a shared meal.

Make-ahead details

For easier preparation, boil and peel the eggs ahead, then keep the whites and yolks covered and refrigerated until you are ready to mix the filling. Fill and garnish closer to serving so the platter looks tidy.

If preparing the filling in advance, cover it and refrigerate it separately. Stir it before filling the whites.

Recipe notes & tips

• Cool the eggs in ice-cold water for a few minutes before peeling.
• Peel the eggs under cold running water to help protect the whites.
• Mash the yolks well before mixing in the mayonnaise and seasonings.
• Use a piping bag for a neat, decorative filling if you have one.
• Keep the paprika and chives for the final garnish.

Variations

• More heat: Increase the hot sauce slightly to give the filling a stronger kick.
• Herb swap: Use finely chopped parsley in place of the chives.
• Smoky finish: Use smoked paprika for a deeper garnish flavour.
• Tangier filling: Add a little extra prepared mustard to sharpen the yolk mixture.
• Smoother finish: Push the mashed yolks through a fine sieve before mixing.

Common mistakes to avoid

• Rough peeling: Peel under cold running water and ease the shell away gently to avoid tearing the whites.
• Lumpy filling: Mash the yolks thoroughly before adding the other ingredients.
• Wet platter: Dry the plate before arranging the egg whites so they sit securely.
• Overfilled halves: Add the mixture gradually with a small scoop or teaspoon, then top up as needed.
• Early garnish: Add paprika and chives near serving time to keep the finish fresh.

How to store

Refrigerate the filled eggs in a covered container and eat within 2 days. Keep them chilled until serving, and do not leave them out at room temperature for extended periods.

Frequently asked questions