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Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
- Fresh chives for garnish (optional)
Before you start
Equipment You'll Need
- Medium saucepan with lid
- Slotted spoon
- Bowl for ice water
- Medium mixing bowl
- Fork
- Serving platter
- Piping bag or spoon
Safety Tips & Important Notes
Follow these for best results and safety.
- Older eggs (7-10 days old) peel more easily than very fresh eggs.
- For perfectly centered yolks, gently stir the eggs during the first 2 minutes of cooking.
- Use a piping bag fitted with a star tip for an elegant presentation.
- If the yolk mixture is too thick, add mayonnaise 1/2 teaspoon at a time until desired consistency.
- Wipe the knife clean between cuts for neat egg halves.
Instructions
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Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
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Bring water to a rolling boil over high heat, then immediately remove from heat and cover the pan.
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Let eggs stand in hot water for 12 minutes.
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Transfer eggs to a bowl of ice water and let cool for 5 minutes.
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Peel the eggs under cool running water, starting from the wider end where the air pocket is located.
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Slice each egg in half lengthwise and carefully remove the yolks into a medium bowl.
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Arrange the egg white halves on a serving platter.
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Mash the yolks with a fork until smooth and crumbly.
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Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks and mix until creamy and well combined.
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Spoon or pipe the yolk mixture back into the egg white halves, filling each generously.
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Sprinkle with paprika and garnish with chopped chives if desired.
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Refrigerate until ready to serve.
Chef's notes
Store devilled eggs covered in the refrigerator for up to 2 days.
For best flavor, let eggs come to room temperature for 10 minutes before serving.
Variations: Add crumbled bacon, diced pickles, hot sauce, or fresh herbs to the filling.
The yolk mixture can be prepared up to 1 day ahead and stored separately from the whites.
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