Deviled Eggs Recipe
Make Deviled Eggs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Frequently paired with
The best thing to pair and share with Deviled Eggs
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.
Eggs
Filling
Method
Preparation of Eggs
Boil the Eggs
Place the large eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat.
Peel the Eggs
Gently tap each egg on the counter and roll it to crack the shell. Peel the eggs under running water for easier shell removal.
Making the Filling
Prepare the Egg Yolks
Slice the peeled eggs in half lengthwise, and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
Mix the Filling
To the egg yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mash the mixture with a fork until smooth and creamy.
Taste and Adjust
Taste the filling and adjust seasoning if necessary. You can add more mayonnaise for creaminess or more mustard for tanginess.
Assembly
Fill the Egg Whites
Using a spoon or piping bag, fill the hollowed egg whites with the yolk mixture, heaping it slightly.
Garnish
Sprinkle paprika on top of the filled eggs for color and garnish with finely chopped fresh chives or parsley if desired.
Serve
Arrange the deviled eggs on a serving platter and enjoy!