Rating: 3.83 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

Sometimes the classic is best. There's good reason why this most elegant and crowd-pleasing appetizer stars at parties year round, from Easter brunch to summer cookouts to holiday feasts. It only has four ingredients and is always on our must-make list for entertaining. Making deviled eggs is not difficult. This classic recipe just adds mayonnaise and Dijon mustard to the yolk of hard cooked eggs, along with a touch of white-wine vinegar and some 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.

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
50 mins
Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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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Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1