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How to Make Deviled Eggs

Name: How to Make Deviled Eggs
Yield: 6
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon yellow mustard; pinch salt; pinch white pepper; pinch paprika

Hard-boil eggs for 10 minutes, cool them in ice water, then halve and mix the yolks with mayonnaise, mustard, and seasonings before spooning back into the whites. The secret is starting with room-temperature eggs and not overcooking them — you want creamy yolks, not chalky ones.

Total time: 50 min
Hands-on: 15 min
Serves: 6
Difficulty: Easy

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
pinch salt
pinch white pepper
pinch paprika

Step by step

Prepare the eggs. Place 6 large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat and cover. Let sit for 10 minutes exactly.
Cool the eggs. Transfer eggs to a bowl of ice water using a slotted spoon. Let them sit for at least 5 minutes — this stops the cooking and makes peeling easier.
Peel and halve. Gently tap each egg all over and peel under cool running water. Cut each egg in half lengthwise. Remove yolks carefully and place them in a mixing bowl.
Make the filling. Mash yolks with a fork until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, and a pinch each of salt and white pepper. Mix until creamy and smooth.
Fill and serve. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika. Chill for at least 30 minutes before serving.

Tips & troubleshooting

Use eggs that are at least a week old — they peel much easier than fresh ones
Start the eggs in cold water, not boiling, to prevent cracking
Don't skip the ice bath — it prevents that gray ring around the yolk
For smooth filling, push the yolks through a fine-mesh sieve before mixing
Make them a day ahead — the flavors meld and improve overnight

Variations

Southern Style. Add a tablespoon of sweet pickle relish and a dash of hot sauce to the yolk mixture for tangy heat.
Bacon Deviled Eggs. Mix crumbled crispy bacon into the filling and top each egg with an extra bacon bit.
Avocado Deviled Eggs. Replace half the mayonnaise with mashed avocado and add a squeeze of lime juice.
Sriracha Deviled Eggs. Swirl sriracha into the yolk mixture and garnish with chopped chives instead of paprika.

Questions

Why do my eggs crack when boiling?: Usually because the eggs went from cold to boiling water too quickly. Always start with cold water and bring to a boil together, or let refrigerated eggs sit at room temperature for 30 minutes first.
How do I get the filling back in without making a mess?: Use a small spoon for rustic look, or transfer the mixture to a plastic bag, cut off a corner, and pipe it in for neat, professional-looking eggs.
Can I make these ahead of time?: Yes, they actually taste better after sitting overnight. Cover tightly and refrigerate up to 2 days. Add garnish right before serving.
What if my yolk mixture is too thick or too thin?: Too thick — add mayonnaise a teaspoon at a time. Too thin — add more mashed yolk from an extra egg, or let it chill for 30 minutes to firm up.