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Deviled Eggs
5 from 15 votes

Deviled Eggs

Deviled Eggs combines steamed or hard-boiled eggs with a creamy filling made from mashed yolks, mayonnaise, Dijon mustard, vinegar, chives, and cayenne pepper. The filling is piped back into egg whites and garnished with optional bacon, fresh chives, and paprika, yielding a smooth, tangy appetizer with a hint of spice and fresh herbs.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
5 mins
Servings: 6 (2 per person)
Course: Appetizer
Cuisine: American

Ingredients

  • 7 large egg steamed or hard boiled (see notes
  • 3 1/2 Tbsp mayonnaise
  • 1 tsp (heaping) Dijon mustard (or more to taste)
  • 1 tsp white wine vinegar
  • 3 tsp minced chives divided (or 1 1/2 tsp dried, fresh
  • 1/8 tsp cayenne pepper (or to taste)
  • salt freshly ground
  • black pepper freshly ground
  • 2 lices Bacon cooked and chopped small (optional
  • paprika for garnish

Instructions

    Cup of Yum
  1. Peel eggs, then slice into halves.
  2. Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
  3. Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
  4. Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
  5. Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
  6. Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

Notes

  • Steaming eggs for 12 minutes results in tender whites and easier peeling compared to boiling.
  • Chill eggs in ice water for 5 minutes after cooking to stop the process and help peel.
  • The yolk mixture can be adjusted with milk or olive oil if too dry for piping.
  • Add diced pickles or herbs like dill or parsley for variations in flavor and texture.
  • Use different types of mustard and vinegar, such as red wine or apple cider, to personalize the taste.
  • Optional garnishes like cooked bacon or chopped celery add crunch and flavor contrast.
  • Stored in an airtight container, deviled eggs last up to two days in the refrigerator.