Classic Deviled Eggs
Updated Dec. 29, 2025
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs
- 1teaspoon Dijon mustard
- 1 to 2dashes Tabasco sauce, to taste
- Salt, to taste
- ¼teaspoon freshly ground black pepper
- 1tablespoon snipped fresh chives
- 3tablespoons mayonnaise
- Paprika, for garnish
- Whole fresh chives, for garnish
Nutritional analysis per serving (12 servings)
62 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Step 2
Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.
- Step 3
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.
Private Notes
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Comments
I have friends who make these regularly for potluck events and they swear by putting the filling in a small plastic baggie, cutting off the corner and using it as an impromptu pastry bag. This is a much easier way to fill the shells of the whites than using a spoon. They even transport the whites and filling this way and then fill them up at the destination. Yum! (And yes to capers and butter!)
Add a tablespoon of softened butter. Julia Child's trick, makes them just bit more luxurious.
I've started pinpricking the eggs prior to boiling and have had gloriously simple peeling ever since. Thanks for sharing all the recipes- I've often made them last minute so great to have some more options. The people complaining about the health issues of piping through the corner of a baggie seriously need to find something real to complain about.
A very easy recipe to double or triple as these go quickly when you bring to a gathering. I hard boil the eggs in my instant pot (5-5-5 method). You can stick exact to the recipe and they are superb. I personally like a bit of relish and a dash of yellow/basic mustard, it's a great recipe you can get creative (crumbled bacon, grated cheese, slice of olive on top, etc). I agree to using a sandwich bag and cutting the corner to fill the egg shells!
A lovely basic deviled egg recipe. Have made these several times, and instead of the snipped chives, I usually use cilantro (because it's what we have on hand). This past Christmas, however, I used some fresh dill, and that was maybe even better. Sidenote: These are gluten-free and dairy-free as written, for those with dietary restrictions. (Always check the labels on the condiments, though!)
Instapot makes hard boiled eggs easy to peel. I use the 5 min manual high setting followed by 5 minute natural release and finally 5 minute ice bath. I use organic free range eggs which tend to have a harder shell which make peeing easier. It also makes cracking eggs without shell pieces. Smoked paprika is best. Trader Joe’s has dill pickle mustard.