Deviled eggs are a classic favourite for potlucks, parties and holiday meals. Quick and easy to make, they come together in a flash with ingredients you likely already have on hand: eggs, mayonnaise and mustard.
I love serving them on a deviled egg platter, like this one from the Pistoulet pattern from Pfalzgraff.
Enjoy!
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Devilled Eggs
Classic Deviled eggs are made with just a few ingredients: eggs, mayonnaise and mustard. What could be easier?
Ingredients
Scale
- 6 large eggs
- 45 ml or 3 tbsp mayonnaise
- 5 ml or 1 tsp Dijon mustard
- Salt and pepper to taste
- Paprika and/or chopped chives (optional)
Instructions
- Fill a medium saucepan about a quarter of the way with cold water. Gently place the eggs in a single layer at the bottom of the saucepan; add more water such that the eggs are covered by at least an inch or two of water.
- Leave the pan uncovered and bring to a rolling boil. Immediately cover the pan and turn the heat off completely. Let sit for 12–15 minutes.
- Using a slotted spoon or a spider, remove the eggs to a large bowl filled with ice water. Let sit until the eggs are cool before peeling.
- Using a very sharp knife, slice the eggs in half lengthwise. With a small spoon, gently remove the yolks to a medium bowl. Set the egg whites to one side.
- Using a fork, thoroughly mash the yolks with the mayonnaise, Dijon mustard and seasonings. Spoon or pipe about 1 tbsp of egg yolk filling into each egg white half.
- Garnish with sweet or smoked paprika or chives if desired.
