Mayonnaise, prepared yellow mustard and lemon juice make a tangy filling for these deviled eggs. Mash the yolks finely before adding extra mayonnaise so the filling stays firm enough to spoon or pipe.
This recipe has not been kitchen-tested by Chefly. Boiling time is an estimate; check that both yolks and whites are fully firm.
Jump to ingredients · Jump to method
Ingredients for 12 halves
- 6 large eggs
- 3 tablespoons commercially prepared mayonnaise
- 1 teaspoon prepared yellow mustard made with distilled or apple cider vinegar; check the label for no added alcohol or grape-based vinegar
- 1 teaspoon lemon juice
- 1/8 teaspoon fine salt, then more to taste
- Black pepper to taste
- Sweet or smoked paprika for finishing
- Finely sliced chives, optional
Contains egg and mustard; check condiment labels for other allergens.
How to make deviled eggs
- Gently lower eggs into a saucepan of boiling water. Reduce to a gentle boil and cook approximately 11–12 minutes. Egg temperature, size and pan conditions affect timing; the yolks and whites must be fully firm.
- Transfer immediately to ice water. Cool completely, peel and halve lengthwise. If a yolk is still soft, fully cook the egg before using it; do not use a runny yolk in this filling.
- Lift the yolks into a bowl and mash finely. Mix with mayonnaise, mustard, lemon juice, salt and pepper. Taste and adjust a little at a time.
- Spoon or pipe into the whites. Refrigerate covered until serving. Add paprika and optional chives just before bringing the platter out.
Smoother filling
Press firm yolks through a fine sieve before mixing. If the filling is too stiff, add mayonnaise a teaspoon at a time. If too loose, chill before adding anything else.
Make-ahead and party serving
For a simple schedule, cook and chill the eggs the day before, then fill them on serving day. Keep at 40°F (4°C) or below, including during transport in an insulated cooler with ice packs.
Serve small batches and replenish from the refrigerator. Discard perishable food left out for more than 2 hours, or 1 hour above 90°F (32°C). Keep chilled leftovers within a conservative 3–4-day window from initial preparation, counting any earlier storage of the cooked eggs; serving-day quality is best.
FoodSafety.gov advises cooking eggs until whites and yolks are firm. See USDA guidance for time out of refrigeration and leftover handling.
For a warm egg dish, see Mushroom and Swiss Sheet Pan Omelette.