1Cook eggs in boiling water for 15 minutes until both the white and the yolk are firm.
2Cook eggs in boiling water for 15 minutes until both the white and the yolk are firm.
3Cook eggs in boiling water for 15 minutes until both the white and the yolk are firm.
4Cut hard-boiled eggs in half lengthwise, slip out yolks, and mash with a fork.
5Cut hard-boiled eggs in half lengthwise, slip out yolks, and mash with a fork.
6Cut hard-boiled eggs in half lengthwise, slip out yolks, and mash with a fork.
7Stir mayonnaise, mustard, salt, and pepper into the mashed yolks.
8Stir mayonnaise, mustard, salt, and pepper into the mashed yolks.
9Stir mayonnaise, mustard, salt, and pepper into the mashed yolks.
10Fill egg whites with yolk mixture; add toppings as desired. Refrigerate for up to 24 hours before serving
11Fill egg whites with yolk mixture; add toppings as desired. Refrigerate for up to 24 hours before serving
12Fill egg whites with yolk mixture; add toppings as desired. Refrigerate for up to 24 hours before serving
Ingredients
6 hard-cooked eggs, peeled
6 hard-cooked eggs, peeled
6 hard-cooked eggs, peeled
3 tablespoons tablespoons mayonnaise or salad dressing
3 tablespoons tablespoons mayonnaise or salad dressing
3 tablespoons tablespoons mayonnaise or salad dressing
0.5 teaspoon teaspoon ground mustard
0.5 teaspoon teaspoon ground mustard
0.5 teaspoon teaspoon ground mustard
0.125 teaspoon teaspoon salt
0.125 teaspoon teaspoon salt
0.125 teaspoon teaspoon salt
0.125 teaspoon teaspoon pepper
0.125 teaspoon teaspoon pepper
0.125 teaspoon teaspoon pepper
0 Paprika, if desired
0 Paprika, if desired
0 Paprika, if desired
Equipment
saucepanforksievegraterpiping bagice cream scoop
Tips
For a perfectly creamy filling, push the mashed yolks through a fine-mesh sieve or grate them using the small holes of your grater.
To keep the filling neat, cut a very thin slice off the bottom of each egg white half before filling.
You can spoon in the yolk filling, pipe it in with a piping bag, or even use a small ice cream scoop.
If making ahead, cover and refrigerate for up to 24 hours. Do not let deviled eggs sit at room temperature for longer than 2 hours. Keep them on ice if there’s a chance they might sit out longer or if they’ll be in the hot sun.
You can cook, cool, and peel the eggs up to 1 week in advance.