Classic Deviled Eggs

These silky Deviled Eggs are enriched with mayonnaise, Dijon mustard, and dill. A perfect recipe for snacking or your next gathering.

Classic Deviled Eggs
Photo: José Mandojana
Total Time:
10 mins
Servings:
14

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, and a light dusting of paprika to finish adds a decorative touch and a mildly sweet flavor to balance the richness. 


The eggs can be boiled up to 1 day in advance and the assembled deviled eggs can be chilled in an airtight container for up to 1 day, making this a great make-ahead party appetizer or bite-size afternoon snack. 


For a neater presentation, when slicing the hard-cooked eggs in half, wipe your knife blade with a damp paper towel in between each egg for clean cuts and to prevent the yolks from sticking to the blade. You'll notice we recommend a whisk to combine the spice and the yolks: The web of wire loops on a hand whisk not only help to evenly distribute the spices, they work to break apart the hard-cooked egg yolks for a smooth and velvety filling perfect for piping into the egg white boats. you can dress up the deviled egg platter with cornichons and thinly sliced prosciutto if you like.

Ingredients

  • 14 hard-cooked eggs

  • 1 ½ cups mayonnaise

  • 1 teaspoon chopped fresh dill, plus more for garnish

  • 1 teaspoon Dijon mustard

  • teaspoon white pepper

  • teaspoon granulated garlic

  • Paprika, for garnish

Directions

  1. Peel eggs, and cut in half lengthwise. Scoop yolks into a medium bowl. Place egg whites on a platter, and set aside. Add mayonnaise, dill, Dijon mustard, white pepper, and granulated garlic to bowl with egg yolks, and whisk until mostly smooth, about 1 minute. Transfer mayonnaise mixture to a piping bag or a ziplock plastic freezer bag with a 1/2-inch hole cut in 1 corner. Pipe evenly into egg white halves. Garnish deviled eggs with paprika and additional dill.

Make Ahead

Deviled eggs can be prepared up to 1 day in advance and stored in an airtight container in refrigerator.

Notes

Shock hard-boiled eggs in a large bowl of ice water to quickly stop the cooking process.

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