Classic Deviled Eggs Recipe

  • Preparation 35 min
  • Cooking 22 min
  • Servings 24
  • Freezing I do not suggest

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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.