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Classic Deviled Eggs
Our best deviled eggs are creamy, rich, and easy to make. This classic recipe is an elegant appetizer for a brunch or dinner party—perfect for any holiday.
👥 12 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 15 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Cover 6 large eggs with cold water by 1½" in a 3-qt. heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, ⏱️ 30 seconds. Remove from heat and let stand, covered, ⏱️ 15 minutes. Transfer eggs with a slotted spoon to a small bowl of ice and cold water to stop cooking and let stand ⏱️ 5 minutes.
large eggs6
2
Peel hard-boiled eggs and halve lengthwise. Carefully remove yolks and mash in a mixing bowl with a fork. Add ¼ cup mayonnaise, 1 tsp. Dijon mustard, and ⅛ tsp. cayenne and stir with fork until smooth; season with kosher salt and freshly ground black pepper.
large eggs6. Dijon mustard1 tspKosher salt and freshly ground black pepper
3
Fill piping bag with egg yolk mixture and pipe into egg white halves. Top each half with a sprinkle of paprika or chopped fresh chives (if using). Do ahead: Deviled eggs can be made up to ⏱️ 12 hours ahead of time; keep refrigerated, covered. Editor’s note: This deviled eggs recipe was first printed in the June 2002 issue of ‘Gourmet.’ Head this way for more of our favorite holiday brunch ideas →
large eggs6
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