Deviled Eggs Recipe
Classic Deviled Eggs are a timeless appetizer that brings rich flavor and creamy texture with just a few simple ingredients. This crowd-favorite is perfect for holidays, picnics, or anytime snacking.
This elegant version of classic deviled eggs comes straight from culinary tradition—featuring Dijon mustard, a hint of heat from Tabasco, and a vibrant garnish of chives and paprika.
What You’ll Need for These Classic Deviled Eggs
- Eggs – The essential base, boiled to perfection and halved to cradle the creamy filling.
- Dijon Mustard – Offers a zesty sharpness that elevates the flavor without overpowering.
- Mayonnaise – Adds rich creaminess, creating the smooth and luscious texture deviled eggs are known for.
- Tabasco Sauce – Just a few dashes provide a gentle, warming heat that lingers pleasantly.
- Fresh Chives – Snipped into the yolk mixture for an herbaceous note and used whole for a fresh, eye-catching garnish.
- Salt and Pepper – Enhances and balances all the other ingredients with just the right seasoning.
- Paprika – Sprinkled on top for that signature finishing touch—mild spice and vivid color.
How to Make Classic Deviled Eggs: A Simple Breakdown
Start by boiling the eggs: bring them to a boil, then let them rest off the heat for 10 to 12 minutes. Chill the eggs in cold water, peel, and refrigerate briefly.
Slice each egg lengthwise and scoop out the yolks into a bowl. Mash the yolks with Dijon, Tabasco, mayo, salt, pepper, and chives until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves. Dust with paprika and garnish with whole chives for a beautiful presentation that tastes as good as it looks.
Elevate Your Eggs: Tips and Tasty Ideas
For perfectly smooth yolks, use a fine mesh sieve or food processor to blend the filling. Let the boiled eggs cool completely before peeling to make the process easier and reduce the risk of tearing the whites.
These deviled eggs are endlessly adaptable. For a smoky twist, add a touch of smoked paprika or crumbled bacon. Want a tangy finish? A splash of vinegar or a pinch of mustard powder sharpens the flavor even more. Skip the Tabasco for a milder bite, or increase it if you like a spicy kick.
Storing Deviled Eggs the Right Way
Deviled eggs should be kept in a single layer in an airtight container and stored in the refrigerator. They’re best enjoyed within two days for maximum freshness and flavor.
To prepare ahead, boil and peel the eggs a day in advance, then store them separately from the filling. Assemble just before serving to keep the texture of the whites firm and the filling perfectly creamy. Avoid freezing, as the texture of eggs deteriorates significantly once thawed.
Deviled Eggs Recipe
Ingredients
- 1 to 2 dashes Tabasco sauce adjusted to taste
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons mayonnaise
- Salt to taste
- 6 large eggs
- 1 teaspoon Dijon mustard
- Whole fresh chives for garnish
- 1 tablespoon snipped fresh chives
- Paprika for garnish
Instructions
- Rinse the eggs under warm water, then place them in a small saucepan and cover with cold water. Set the pan over medium-high heat and bring to a boil. Once boiling, remove from heat, cover, and allow to sit undisturbed for 10 to 12 minutes. Drain the hot water, then rinse the eggs under cold water or place them in an ice bath. Peel and chill in the refrigerator, loosely covered, for about 15 minutes.
- Cut each egg in half lengthwise and gently scoop out the yolks. Place the yolks into a bowl and mash thoroughly using a fork. Add the mustard, Tabasco sauce, salt, black pepper, snipped chives, and mayonnaise, stirring until the mixture is smooth and well combined.
- Spoon or pipe approximately 1½ teaspoons of the yolk mixture into each egg white half. Lightly dust with paprika and decorate with whole chives. Arrange on a serving platter and serve chilled.
