The Best Deviled Eggs
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Equipment
- 1 Wide Saucepan For boiling eggs
- 1 Large Bowl For ice water bath
- 1 Sharp Knife For slicing eggs cleanly
- 1 Whisk For mashing and smoothing yolk mixture
- 1 Piping Bag Or large resealable plastic bag for filling eggs
Ingredients
Main
- 12 large eggs see Cook's Note
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 to 2 dashes hot sauce optional
- Kosher salt and freshly ground black pepper
- Finely chopped chives for garnish
- Smoked paprika for sprinkling
Instructions
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
Notes
For perfectly cooked eggs that are easy to peel, always start them in cold water and immediately transfer them to an ice bath once cooked. This stops the cooking process and helps the shells release. The warm, wet knife trick is excellent for achieving clean, professional-looking cuts on the egg whites, which is crucial for presentation. Ensure the yolk mixture is whisked until incredibly smooth; for an exceptionally silky texture, you can push the mixture through a fine-mesh sieve. Don't hesitate to adjust the seasoning—a pinch more salt or a dash of your preferred hot sauce can significantly enhance the flavor. Chilling the deviled eggs before serving is essential, as it allows the flavors to meld and the filling to firm up properly.