Classic Deviled Eggs
By Alex Witchel
Updated Oct. 18, 2023
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Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time 45 minutes
Rating 5 (3,880)
Notes Read 479 community notes
This recipe is adapted from “U.S.A. Cookbook,”
written by Sheila Lukins, an author of the “Silver
Palate” cookbooks that were popular in the 1980s
and ’90s. If you’re looking for an introduction to
deviled eggs, this is the place to start: just eggs,
mustard, mayonnaise, a dash of Tabasco and a
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INGREDIENTS
Yield: 12 halves
6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish
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Ingredient Substitution Guide
Nutritional Information
PREPARATION
Make the recipe with us Watch
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.
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RATINGS
5 out of 5
3,880 user ratings
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COOKING NOTES
All Notes (479) Most Helpful (144) Private (0)
Tobey Crockett 6 years ago
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!)
Is this helpful? 1243
Diane 6 years ago
A bit harsh, no? Zipper bags contain no BPA or dioxins.
Many foods touch plastic. If one wants to avoid any
contact that’s a personal choice. Sorry you are ‘more
than turned off’ by viewing food prep at a potluck, but
many consider making dishes together part of the fun.
Lastly, the baggie-piping trick is as old as baggies but
every technique is a revelation the first time it’s seen.
Tobey could be young or just not seen it before, thinks
it’s neat and wants to share-no need to be dismissive.
Is this helpful? 839
CC 6 years ago
Add a tablespoon of softened butter. Julia Child's trick,
makes them just bit more luxurious.
Is this helpful? 540
Lumita 6 years ago
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.
Is this helpful? 451
Susan Beals 6 years ago
Since a stroke, I have significant disabilities and am no
longer able to cook things requiring boiling water. I put
the eggs into a mini muffin tin and bake them at 325
for 30 minutes. Immediately dunk into ice water and
crack to make the peeling easy. Works for me and no
one-handed handling of boiling water. Also, a little bit
of dill added to the yolk mixture is an amazing addition
to the taste.
Is this helpful? 316
Bob 6 years ago
One of the issues with hard boiled eggs is getting the
shells off without damaging the eggs. Somewhere on
the internet I discovered a sure fire way to make hard
boiled eggs so that there is no issue with removing the
shells. Steam the eggs! Use a double boiler and place
cold eggs into the steamer basket and steam for 13
minutes. Plunge eggs into cold/ice water.
This method has never failed me in having perfect
eggs without having parts of the egg come off with the
shell.
Is this helpful? 284
Barbara Wheeler 6 years ago
Is this heresy? A couple of teaspoons of sweet pickle
juice in lieu of vinegar.
Is this helpful? 274
Claire Caterer 6 years ago
Nothing to add here, but just wanted to say I love
reading everyone's variations on a classic. I'm taking
notes on all of them!
Is this helpful? 209
Teasel 6 years ago
My mother's recipe from Pennsylvania Dutch country
uses dry mustard (Coleman's) and a few drops of red
wine vinegar in addition to the mayo, salt & pepper.
Add mustard and vinegar in small amounts until you
get the taste desired - you can always add more, but
can't subtract! They are called Deviled Eggs for a
reason. Garnish with parsley & paprika. Everyone loves
these and one never makes enough to please the
crowd.
Is this helpful? 208
kalpal 6 years ago
Have used horseradish for about 4 decades to perk the
eggs up a bit. Like the eggs to bite back.
Is this helpful? 195
Charles Michener 6 years ago
To make peeling much easier, start with eggs at least a
week old and use a push-pin to puncture the round
bottoms. Then drop them into gently boiling water for
40 seconds or so. Turn heat down to a simmer and
cook, partially covered, for 10 minutes. Drain and
rattle eggs around the pan to crack the shells.
Immerse in ice water and let them get totally cold.
Peel under cold tap water. To end up with centered
yolks, store carton on its side in the fridge.
Is this helpful? 174
Ginger 6 years ago
Wonderful recipe and very adaptable. For a dozen eggs
I added 2 tablespoons softened butter (my
grandmother used to add melted butter), about 1
tablespoon chopped capers and about 1/8 teaspoon
red wine vinegar to the recipe. I also sprinkled each
egg white half with a tiny pinch of kosher salt. Superb!
Is this helpful? 172
Jennifer 6 years ago
Might help to sprinkle a little salt on the egg white
before filling it too.
Is this helpful? 161
Nora 6 years ago
YAY! A recipe I recognize, and which doesn't add weird
additional ingredients. This is THE gold standard for
deviled eggs. ALWAYS use Coleman's dry mustard (the
deviling factor) - Dijon isn't the same at all - and a tiny
pinch of curry powder is optional. My mother made
them as part of our ritual picnic lunch for the beach in
the 60's and 70's...fill the halves, pair them back
together and wrap each egg in a small bit of plastic
wrap; all tucked in a Tupperware.
Is this helpful? 138
Theresa SF Bay Area 6 years ago
I like to include sweet pickle relish!
Is this helpful? 135
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Recipe Tags
American, Budget, Dijon Mustard, Egg, Egg Dish,
Mayonnaise, Appetizer, Vegetarian, Thanksgiving
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