Classic deviled egg filling (Printable)

A creamy, tangy egg filling seasoned with mustard and paprika, ideal for parties or snacks.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped (optional)

# Directions:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place them in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle paprika and chopped herbs over filled eggs, if using.
07 - Refrigerate until ready to serve.

# Expert Suggestions:

01 -
  • They're gone within minutes at any party, and nobody ever suspects how easy they were to make.
  • You can prep them hours ahead, which means less stress when guests arrive and more time to actually enjoy people.
02 -
  • Don't skip the ice bath—it's the difference between peeling easily and scraping shell fragments into your filling.
  • Taste the yolk mixture before filling the whites, because this is where you catch underseasoning before it's too late.
03 -
  • Use a piping bag fitted with a small star tip for that Instagram-worthy look that makes people think you spent hours fussing.
  • Let your eggs come to room temperature before you fill them if you made them far in advance—cold filling mounds better, but room temperature eggs accept it more gracefully.
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