Jul 13 2026
Restaurants›Ollie & Hobbes Craft Kitchen - Lincoln›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Ollie & Hobbes Craft Kitchen - Lincoln
Time30m
Serves6

Classic deviled eggs with a touch of mustard and paprika.

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Ingredients

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Eggs

Filling

Method

Preparation

  1. 1

    Boil the Eggs

    Place the large eggs in a saucepan and fill it with enough water to cover the eggs by about an inch. Bring the water to a boil over medium-high heat.

  2. 2

    Cook the Eggs

    Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 12-15 minutes depending on how well done you want the yolks.

  3. 3

    Cool the Eggs

    After the time has elapsed, transfer the eggs to a bowl of ice water for 5-10 minutes until cooled completely.

Filling Preparation

  1. 4

    Peel the Eggs

    Gently tap each egg on a hard surface and peel under running water to help remove the shell easily.

  2. 5

    Slice the Eggs

    Once peeled, cut each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.

  3. 6

    Make the Filling

    To the yolks, add mayonnaise, yellow mustard, salt, black pepper, and half of the paprika. Mix until creamy and smooth.

Assembly

  1. 7

    Fill the Egg Whites

    Using a spoon or piping bag, fill each egg white half with the yolk mixture.

  2. 8

    Garnish and Serve

    Sprinkle the remaining paprika on top of each filled egg. If desired, chop fresh chives and sprinkle them for added flavor and garnish.

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