Classic Deviled Eggs

Prep Time:
25 mins
Total Time:
50 mins

Classic deviled eggs are a true crowd-pleaser, which is why this appetizer is a favorite to serve at everything from Easter brunch and holiday feasts to summer cookouts. The yolk of the egg is combined with mayonnaise, Dijon mustard, a touch of white-wine vinegar, and a dash of salt and pepper. Whether you pipe the filling with a star tip or simply spoon the yolk mixture back into the egg white halves is up to you.


  • 8 large eggs

  • cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 teaspoon white-wine vinegar

  • Coarse salt and freshly ground pepper


  1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

  2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.

  3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

    Bryan Gardner

Cook's Notes

Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

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