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a closeup view of a plate of deviled hard boiled eggs with swirled filling, topped with chives and paprika
5 from 12 votes

Deviled Eggs

Learn how to make the perfect deviled eggs with this easy and delicious recipe. A classic appetizer for any occasion only requires a few simple ingredients. Enjoy the creamy, tangy flavor of these deviled eggs and impress your guests!
Author Diana
Servings 12 egg halves
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 6 large eggs
  • 3 tablespoons (43 grams) mayonnaise
  • 1 tablespoon (13 grams) unsalted butter softened,
  • 1 teaspoon (5 grams) Dijon mustard
  • ½ teaspoon hot sauce such as tabasco or Buffalo sauce, or a pinch of cayenne powder
  • ¼ teaspoon ground black pepper
  • 1 tablespoon thinly sliced chives plus more for garnish
  • ¼ teaspoon salt optional
  • Smoked paprika for garnish

Instructions

  • Cook the eggs to hard-boiled using your favorite method, I like to steam eggs or cook them in the instant pot.
  • Peel the eggs, and halve them lengthwise. To keep things neat, wipe the knife with paper towels in between cutting eggs. Carefully scoop out the yolks into a medium mixing bowl.
  • Mash the yolks with a fork until no large clumps remain. Add mayonnaise, softened butter, dijon mustard, hot sauce, black pepper, and chopped chives.
  • Stir well with a silicone spatula to combine, taste the mixture, and add salt if needed.
  • Transfer the mixture to a piping bag fitted with a star tip. Or, if you don't have a piping bag, add the yolks to a ziptop bag, and cut off one corner.
  • Fill each egg white with about 2 teaspoons of the egg mixture (it should overflow). Right before serving, garnish with a sprinkle of smoked paprika, and sliced chives.

Notes

  • You can hard boil the eggs using any method you love, but if you're wondering how to do it best, try making steamed eggs. They're perfect every time!
  • To keep the egg whites clean, slice one egg at a time, and wipe the knife clean before cutting the next one.
  • Adding a small amount of softened butter is a trick from Julia Child. This makes the filling extra creamy. 
  • Adjust the seasonings if you would like. Instead of hot sauce, try a small amount of prepared horseradish, or leave out the spice altogether. 
  • Feel free to double or triple the recipe to make deviled eggs for a crowd! This appetizer is perfect for any occasion.
  • To Store: Properly stored deviled eggs can be stored in the refrigerator for up to 4 days, but it's going to be best if you enjoy them sooner than that. Be sure to store them in an airtight container in a single layer.

Nutrition

Serving: 1half egg | Calories: 71kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 97mg | Sodium: 62mg | Potassium: 34mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 162IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg