Classic Deviled Eggs

A heavy dose of mayonnaise gives the filling of these deviled eggs an extra-silky texture and rich flavor, while sharp Dijon mustard and fresh dill add acidity and brightness to the classic appetizer. Granulated garlic and white pepper impart a subtle complexity without affecting the creamy texture of the yolk filling. Meanwhile, a light dusting of paprika adds a decorative touch and a mildly sweet flavor to balance the richness. 

When making the filling, we recommend using a whisk to combine the spices and the cooked yolks: The web of wire loops on a hand whisk not only help to evenly distribute the spices, but they work to break apart the hard-cooked egg yolks for a smooth and velvety filling perfect for piping into the egg white boats. Dress up the deviled egg platter with cornichons and thinly sliced prosciutto, if you like.

Frequently asked questions

What is the best way to fill deviled eggs?

Time to brush up on your pastry skills — we recommend using a piping bag or airtight, zip-close bag to pipe the filling into the egg whites. For extra precision, use a narrow plain piping tip, and if you want to add some flair, use a star tip for a ruffled filling. Transfer the filling to the bag and use a bench scraper to push the filling toward the pastry tip, removing any air pockets, then twist the bag and squeeze to pipe. 

Why is vinegar added to deviled eggs?

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich. It’s not necessary, but it does add a layer of complexity and contrast to the creamy filling. Use a neutral-hued vinegar such as white or Champagne vinegar to prevent tinting the filling.   

Is it OK to boil eggs the day before making deviled eggs?

Yes, and doing so will save you a headache when it comes time to serve them. You can boil the eggs up to two days in advance — though we recommend removing the cooked yolks after cooking to prevent that dreaded gray ring from forming on the whites. Store the whites in an airtight container in the refrigerator until you’re ready to pipe and serve.

Should you refrigerate boiled eggs before making deviled eggs?

If you’re not filling the boiled eggs within two hours after cooking, you should refrigerate them. According to the Centers for Disease Control and Prevention, raw or cooked eggs are both susceptible to foodborne pathogens. If the eggs are sitting out in temperatures over 90℉ (like at a picnic or barbecue), they should be refrigerated within one hour.  

Make ahead

This deviled eggs recipe is a great make-ahead party appetizer or bite-size afternoon snack. The eggs can be boiled up to two days in advance. Once filled, the deviled eggs can be chilled in an airtight container for one additional day.

Notes from the Food & Wine Test Kitchen

For picture-perfect deviled eggs, it’s important to carefully remove the hard shell without tearing or cracking the cooked whites. Do so by quickly running the eggs under ice cold water, which will make them easier to handle and prevent the internal membrane from sticking to the shell. Next slowly roll the cooked eggs on a smooth countertop until they start to shatter, peel the shell away, and discard.

For the cleanest presentation, wipe your knife blade with a damp paper towel in between slicing each egg. Not only does this create cleaner cuts, but it also prevents the yolks from sticking to the blade.