Jul 13 2026
Restaurants›Buttermilk›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Buttermilk
Time30m
Serves6

Classic deviled eggs with a touch of spice.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Garnish

Method

Preparation of Eggs

  1. 1

    Boil the Eggs

    Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat.

  2. 2

    Cook the Eggs

    Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

  3. 3

    Cool the Eggs

    After 12 minutes, transfer the eggs to an ice bath (a bowl of ice water) for about 5 minutes to cool.

Making the Filling

  1. 4

    Peel the Eggs

    Once cooled, gently tap the eggs on a hard surface and peel them under running water to help remove the shell.

  2. 5

    Prepare the Egg Yolks

    Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

  3. 6

    Mix the Filling

    To the bowl with the yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mash the mixture together with a fork until smooth and creamy.

  4. 7

    Fill the Egg Whites

    Spoon or pipe the yolk mixture back into the egg whites, filling each half generously.

Garnishing and Serving

  1. 8

    Garnish the Eggs

    Sprinkle the filled eggs with paprika and top with chopped chives for added color and flavor.

  2. 9

    Serve

    Arrange the deviled eggs on a serving platter and enjoy!

More from Buttermilk