Classic Deviled Eggs Recipe
- Preparation 35 min
- Cooking 22 min
- Servings 24
- Freezing I do not suggest
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🎄 The must-have on every holiday buffet!
Christmas parties, family get-togethers, my mom’s receptions: there was ALWAYS a plate of deviled eggs. Always. And it was always the first plate to go empty. This is my take on the pure classic. No bacon, no meatballs, no fuss. Just deviled eggs the way everyone loves them, creamy and full of flavour. Make them once for your holiday party and you’ll see, everyone will ask for more!
🌶️ Smoked paprika in the filling, not just on top
Most people sprinkle paprika at the end for colour. I also put it IN the filling, with Dijon and a splash of white vinegar. Why? For the flavour, obviously. It’s definitely not to build muscle! It adds a little smoky edge that makes all the difference.
🥚 24 deviled eggs, perfect yolks
One dozen eggs, 24 bites. That’s the amount you need for a buffet. My eggs cook for 12 minutes over very low heat once the water boils, and I got no grey-green ring around the yolk. A smooth filling, a bag with the corner snipped off, and you’re done.
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🥚 No grey-green ring
I bring the water to a boil, then immediately turn it down to very low heat and let the eggs cook for 12 minutes. Not a rolling boil. Then 15 minutes in ice water. My yolks came out bright yellow, no ring, and the eggs peel much more easily.
🔪 Clean halves
Wipe your knife between each egg. Otherwise the yolk from the first one smears onto the white of the next, and your halves look messy.
🍴 A fork is all you need
You can blitz the yolks in a food processor, but there aren’t that many of them. I suggest skipping it. A fork, a little patience, and not a lump left.
🛍️ The snipped bag works great
A freezer bag with one corner snipped off is perfect, and I find it really handy. If you have a piping bag with a star tip, go for it: I love it, and it makes party-worthy deviled eggs.
🧂 Dijon and vinegar
I prefer Dijon over yellow mustard, it has more depth. The white vinegar adds a little tang that wakes up the mayo. No vinegar? Pickle juice does the job. I use store-bought mayonnaise, but for more flavour, try my homemade mayonnaise.
🍽️ So they don’t slide around
Use a small plate and pack it full: the eggs hold each other in place. And honestly, as long as you don’t run with the plate, you’ll be fine.
📅 Make-ahead prep
Make your filling the day before, right in the bag, sealed in the fridge, with the whites covered in a labelled container. On the day, snip the corner and fill. You can also make everything the morning of the party. In the fridge, deviled eggs keep 3 to 4 days, well covered. Don’t freeze them: the whites turn rubbery.
✅ What to serve with my classic deviled eggs recipe
On the holiday buffet, next to my other versions: my hamburger-style deviled eggs and my smoked cheese and bacon deviled eggs. Three plates, three styles, something for everyone. And if you have hard-boiled eggs left over, turn them into my best egg salad.
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Eggs
- 12 eggs
Filling
- ½ cup (125 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) white vinegar
- 1 pinch salt
- 1 pinch pepper
- 1 ½ tsp (7 ml) smoked paprika
- 1 tbsp (15 ml) chopped fresh chives
Garnish
- Smoked paprika
- 1 tbsp (15 ml) chopped fresh chives
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Preparation
- Place the eggs in a saucepan and cover with cold water, about 1 inch (2.5 cm) above the eggs.
- Bring to a boil over medium-high heat. Immediately reduce to very low heat and cook for 12 minutes.
- Transfer the eggs to a large bowl of ice water and let cool for 15 minutes.
- Peel the eggs, then cut them in half lengthwise, wiping the knife between each egg.
- Remove the yolks and place them in a bowl. Arrange the whites on a serving plate.
- Mash the yolks with a fork until no lumps remain.
- Add the mayonnaise, mustard, vinegar, salt, pepper, smoked paprika and chives. Mix until smooth and creamy.
- Spoon the filling into a piping bag or a freezer bag with one corner snipped off. Fill the whites.
- Sprinkle with smoked paprika and top with the rest of the chives.
- Refrigerate until ready to serve.
Smoked paprika in the filling, not just on top, plus Dijon and a splash of white vinegar. And a perfectly cooked yolk: 12 minutes over very low heat, then straight into ice water.
Bring them to a boil, then turn the heat down to very low and cook for 12 minutes. Then 15 minutes in ice water. The yolk is fully set, perfect for the filling.
Don’t cook the eggs at a rolling boil. Turn the heat to very low as soon as the water boils, and cool them right away in ice water. My yolks came out with no ring.
Yes. Make the filling the day before in a sealed bag and keep the whites covered in the fridge. On the day, all you have to do is fill them.
3 to 4 days, well covered. Don’t freeze them, the whites turn rubbery.
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