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Snacks · American

Deviled Eggs

Creamy, tangy yolk filling piped back into firm whites, with a dusting of paprika.

Hands-on
20 min
Hands-off
1 h 35 min
Total
1 h 55 min
Makes
12 deviled egg halves
Serves
6

About 10 minutes for the water to boil (depends on your stove), 15 minutes standing off the heat, at least 10 minutes in ice water, 15 minutes to peel and fill, then about an hour in the fridge so the flavours blend. Without the chill they're ready in under an hour.

  • easy
  • vegetarian
  • gluten-free
  • party
  • easter
  • make-ahead
  • picnic

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Deviled Eggs
Amount
Units

Ingredients

You need: 2-quart (about 2 L) saucepan with lid · large bowl of ice water · slotted spoon · fork · small bowl · fine sieve (optional) · resealable bag or spoon for filling

Contains: egg

Method

  1. Cover with cold water

    Put the 6 eggs in a single layer in a 2-quart saucepan. Add cold water until it covers them by at least 2.5 cm (1 in).

  2. Bring to the boil

    Heat on high, uncovered, until the water reaches a full boil. Don't let it keep boiling: hard bubbling knocks the eggs together and cracks the shells.

    Ready when: Big bubbles roll across the whole surface.

  3. Stand off the heat

    Take the pan off the heat, cover it and let the eggs stand in the hot water for 15 minutes.

    Ready when: After 15 minutes, cut one egg open: the yolk should be firm and pale yellow all the way through, with no wet or glossy centre, and the white firm. If not, return it to hot water a couple of minutes more.

  4. Chill in ice water

    Lift the eggs straight into a bowl of ice water and leave them at least 10 minutes. This stops the cooking.

  5. Peel and halve

    Peel the eggs; if a shell sticks, peel under cold running water. Cut each egg in half lengthwise and slip the yolks into a small bowl. Set the whites on a plate.

  6. Make the filling

    Mash the yolks with a fork (for an extra-smooth filling, press them through a fine sieve first). Stir in 3 tbsp mayonnaise, 1/2 tsp ground mustard, 1/8 tsp salt and 1/8 tsp pepper.

  7. Fill

    Spoon or pipe the filling back into the 12 white halves, heaping it slightly. For piping, put the filling in a resealable bag and snip off one corner.

    Otto tried this firstOtto fills the whites with a teaspoon and ends up with filling on his elbows. A bag with the corner snipped off is faster and much tidier.

  8. Dust and chill

    Sprinkle with paprika if you like. Cover and refrigerate about 1 hour before serving.

Swaps

  • Instead of mayonnaise: salad dressing (the spoonable, mayonnaise-style kind), same amount

Make ahead, store & reheat

Make ahead
You can hard-cook, cool and peel the eggs up to 1 week ahead and keep them in the fridge, then make the filling shortly before serving. For a picnic, carry the whites and the filling separately in a cooler and fill on site.
Storage
Cover and refrigerate leftovers and eat them within 24 hours. Don't freeze: cooked whites turn rubbery.

If something goes wrong

  • Shells crack in the pan Why: The water kept boiling hard.
    Take the pan off the heat as soon as it reaches a full boil, then let the eggs stand covered.
  • Eggs are hard to peel Why: Very fresh eggs.
    Use eggs bought 7 to 10 days ahead, and peel under cold running water.

Good to know

  • Trim a very thin slice off the rounded underside of each white so it sits flat on the plate.
  • Mix-in ideas: chopped fresh dill, a pinch of garlic powder or a dash of hot sauce.

Safety

  • Cook the eggs until both yolk and white are firm. Undercooked eggs can carry Salmonella.
  • Deviled eggs shouldn't sit out for more than 2 hours (1 hour above 32°C / 90°F). For a buffet, set the platter on a tray of ice.
  • Boiling water and the hot pan can scald. Lift the eggs with a slotted spoon, and kids should leave the hot pan to an adult.
  • Check the mayonnaise label for allergens beyond egg.