Equipment
* optional
Ingredients
Base
- 6 large eggs, cold
- 45 g mayonnaise
- 10 g dijon mustard
- 5 ml white vinegar
- 2 g kosher salt
- 1 g black pepper, freshly ground
Garnish
- 5 g fresh chives, finely chopped
- 1 g smoked paprika
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 62 kcal
- Protein
- 3 g
- Carbohydrates
- 0 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 133 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 95 mg
- Potassium
- 41 mg
- Calcium
- 16 mg
- Iron
- 0.5 mg
- Magnesium
- 4 mg
- Phosphorus
- 52 mg
- Zinc
- 0.3 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.0 mg
- Folate
- 12 mcg
- Water
- 21 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place eggs in a single layer at the bottom of a saucepan and cover with cold water. Bring to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit over high heat, then immediately reduce the heat to medium-low and simmer for exactly 10 minutes.
Use a slotted spoon to immediately transfer the eggs from the boiling water into an ice water bath. Let them sit for 5 minutes to stop the cooking process and shrink the egg slightly from the shell.
Gently tap the eggs on a hard surface to crack the shells, then peel them under cold running water. Slice each egg in half lengthwise and carefully pop the solid yolks into a medium bowl, arranging the empty white halves on a serving platter.
Mash the egg yolks thoroughly with a fork until they form a fine, crumbly powder. Add the mayonnaise, Dijon mustard, white vinegar, kosher salt, and black pepper. Stir vigorously until the mixture is completely smooth and cohesive.
Transfer the yolk mixture to a piping bag fitted with a star tip, or simply use two small spoons, to generously dollop the filling back into the hollowed centers of the egg whites.
Sprinkle the finely chopped fresh chives evenly over the deviled eggs, followed by a light dusting of smoked paprika. Serve immediately or cover loosely and chill until ready to serve.
Chef's Notes
- For the absolute smoothest filling, bypass the fork and push the cooked egg yolks through a fine mesh sieve before mixing in your wet ingredients.
- If you want perfectly centered yolks for a beautiful presentation, store your carton of eggs on its side in the refrigerator overnight before boiling.
- The acid from the vinegar or lemon juice is crucial here; it cuts through the rich fat of the yolks and mayonnaise to brighten the entire bite.
- For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent a skin from forming on the yolks. Keep chilled for food safety.
Troubleshooting
Eggs are difficult to peel and the whites are tearing
Cause: The eggs are too fresh or were not shocked adequately in ice water
Fix: Peel the eggs submerged in a bowl of cold water, starting at the wider base where the air pocket is located
Prevention: Buy eggs a week in advance, and always plunge them directly into ice water after boiling
The yolk filling is lumpy
Cause: Wet ingredients were added before the dry yolks were fully mashed
Fix: Press the finished filling firmly through a fine mesh sieve using a flexible spatula
Prevention: Mash the yolks into a fine, uniform powder before introducing mayonnaise or mustard
Cultural Context
The concept of deviled eggs traces its roots back to ancient Rome, where boiled eggs seasoned with spicy sauces were served as the first course at wealthy banquets. The term deviled originated in 18th-century Great Britain to describe highly seasoned or spicy food. Today, they remain a beloved staple at American picnics, holiday gatherings, and potlucks.
