Classic Deviled Eggs
Classic deviled eggs with a smooth mayo and mustard filling and a dusting of paprika. Steamed eggs peel cleanly, so the halves stay neat.
- Prep15 min
- Cook12 min
- Total27 min
- Servings6
- Net carbs*0.5 g
- LevelEasy
Deviled eggs are the first plate to empty at every picnic and potluck. This version keeps the filling simple: mashed yolks, mayonnaise, yellow mustard and a splash of cider vinegar for tang, piped back into the whites and finished with paprika. The result is creamy, a little sharp and tastes the way most people remember from family gatherings.
Steaming eggs instead of boiling them makes them far easier to peel. The steam heats the shells fast and the whites pull away from the membrane, so you get smooth, unbroken halves. Shock the eggs in ice water right after cooking, which also stops the gray-green ring from forming around the yolks.
Ingredients
Makes 12 deviled egg halves (2 per serving). Tap an item to check it off.
Equipment
- Saucepan with steamer basket and lid
- Large bowl of ice water
- Fork or food processor
- Piping bag or zip-top bag
Instructions
- Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Add the eggs, cover and steam over medium-high heat for 12 minutes.
- Move the eggs straight into a bowl of ice water and chill for 10 minutes.
- Peel the eggs, slice them in half lengthwise and pop the yolks into a bowl.
- Mash the yolks with a fork until fine and powdery. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until completely smooth.
- Spoon or pipe the filling into the egg whites.
- Dust with paprika and top with dill. Chill at least 20 minutes before serving.
Estimated nutrition per serving
- Calories
- 135
- Total carbs
- 0.6 g
- Fiber
- 0.1 g
- Net carbs
- 0.5 g
- Protein
- 6.4 g
- Fat
- 11.7 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 6 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Wipe the knife between cuts so the yolk does not smear the whites.
- For the smoothest filling, blend the yolks and other ingredients in a small food processor for 15 seconds.
Substitutions
- Yellow mustard → Dijon mustard Same amount. A sharper, more grown-up flavor.
- Mayonnaise → sour cream Use half mayo and half sour cream for a tangier, lighter filling. Adds a small amount of carbs.
- Paprika → cayenne Use just a pinch for a spicy finish.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Covered, up to 2 days. For longer storage, keep the filling in a bag and the whites in a container, up to 3 days, and fill before serving.
- Freezer
- Does not freeze well. Cooked egg whites turn tough and rubbery.
- Reheat
- Serve cold. Do not reheat.
Questions cooks ask
How do I transport deviled eggs?
Carry the whites in a covered container and the filling in a piping bag, then fill on site.
