Deviled Eggs

Ingredients

• 6 largeeggs, cold
• 946 ml (4 cups), plus more for boilingcold water
• 946 ml (4 cups)ice cubes
• 60 ml (1/4 cup)mayonnaise
• 10 ml (2 teaspoons)Dijon mustard
• 2.5 ml (1/2 teaspoon)distilled white vinegar
• 0.6 ml (1/8 teaspoon)kosher salt
• 0.6 ml (1/8 teaspoon)black pepper
• to garnishpaprika
• 5 ml (1 teaspoon)chopped chives

Instructions

1. 1

   Boil the eggs

   Add enough water to a large pot to cover the eggs by 2.5 cm once they are in. Bring it to a gentle boil at about 93°C (200°F), then carefully lower in the cold eggs. Keep the water at or below this temperature to help prevent cracking. Boil for 30 seconds, cover the pot, reduce the heat to low and simmer gently for 12 minutes.

2. 2

   Chill the eggs

   Combine 946 ml (4 cups) of ice cubes with 946 ml (4 cups) of cold water in a medium bowl. Transfer the cooked eggs to the ice bath and leave them to chill for 15 minutes.

3. 3

   Peel the eggs

   Gently crack the shells around the sides and bottom of each egg, then peel them. Rinse under cool water to wash away any shell fragments.

4. 4

   Mix the filling

   Halve the eggs lengthways and put the yolks in a medium bowl. Break them up with a fork, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.

5. 5

   Fill the whites

   Spoon the yolk mixture into a piping bag fitted with a large star nozzle and pipe it into each egg-white half. Alternatively, spoon the filling into the halves.

6. 6

   Garnish and serve

   Sprinkle with paprika and chives. Refrigerate the eggs until ready to serve.

What are deviled eggs?

Deviled eggs are a familiar American appetiser made by filling halved hard-boiled eggs with their mashed yolks. The name refers to the seasoned, tangy filling rather than to a particular cooking method.

This version combines mayonnaise with Dijon mustard and vinegar for a smooth filling with a little sharpness. Paprika and chives finish the eggs with colour and a fresh, savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 73 calories, 4g protein, 1g carbs, 6g fat.

The eggs provide most of the protein, while the mayonnaise supplies most of the fat; the small amount of carbohydrate comes mainly from the seasonings. Serve a couple of halves with a fresh salad or crunchy vegetables to make a more balanced plate.

A gentle start for the eggs

Water temperature: Bring the water to a gentle boil at about 93°C, then add the eggs carefully. The brief initial boil is followed by a covered, low simmer, as directed in the method.

Cold eggs: Lower them into the water gently to reduce knocks against the pot. Keep the water from boiling vigorously while they cook.

Why the ice bath matters

Quick chill: Move the eggs straight from the pot into the ice water and chill them for 15 minutes. This stops the cooking and makes the eggs easier to handle.

Clean peeling: Crack the shell around the sides and bottom, then peel gently. A rinse under cool water helps remove any small pieces of shell.

Make a smooth filling

Mash first: Crumble the yolks with a fork before adding the other ingredients. This helps the mayonnaise, mustard and vinegar blend through without leaving large lumps.

Seasoning balance: The measured salt and pepper season the mixture, while the mustard and vinegar bring tang. Mix until smooth, then pipe or spoon the filling into the whites.

Pipe or spoon the filling

Piping: A large star nozzle gives the filling a ridged finish. Fill the piping bag with the mixture and pipe it into each egg-white half.

Spoonfuls: For a simpler finish, use a spoon instead. Divide the filling between the halves so each one is filled.

Serving and timing

Make ahead: Once filled and garnished, refrigerate the eggs until serving. Keep them chilled rather than leaving them out while you prepare the rest of the meal.

On the table: The paprika and chives add a final touch just before serving. These bite-sized halves work well on an appetiser platter alongside vegetables, pickles or other party snacks.

Recipe notes & tips

• Use a pot large enough to hold the eggs in a single layer.
• Lower the eggs into the water carefully to avoid knocking them against the pot.
• Keep the water at a gentle simmer after covering the pot.
• Chill the eggs for the full 15 minutes before peeling.
• Use a piping bag with a large star nozzle for a ridged finish, or spoon in the filling for ease.
• Keep the finished eggs refrigerated until serving.

Variations

• Add extra chives: Mix a little more chopped chives into the yolk filling for a stronger fresh-onion flavour.
• Use wholegrain mustard: Swap the Dijon for wholegrain mustard for a more textured filling.
• Bring the heat: Add a pinch of cayenne to the filling for a warmer finish.
• Try a smoky garnish: Use smoked paprika instead of regular paprika.
• Add pickle: Stir finely chopped gherkin into the filling for extra tang and crunch.

Common mistakes to avoid

• Boiling too vigorously: A rolling boil can knock the eggs about; reduce the heat to a gentle simmer after the first 30 seconds.
• Skipping the ice bath: The eggs keep cooking off the heat; chill them in the ice water for 15 minutes.
• Peeling too roughly: The whites can tear; crack the shell gently and rinse away fragments under cool water.
• Leaving yolk lumps: They can make the filling uneven; crumble the yolks thoroughly with a fork before mixing.
• Overfilling the halves: Filling can spill over the edges; divide it evenly between the egg whites.

How to store

Keep the deviled eggs covered in the refrigerator and serve them chilled. For best quality, eat within 2 days; do not leave them at room temperature for an extended period.

Frequently asked questions