Deviled eggs are one of those foundational dishes that reward attention to tiny details: boiling the eggs gently so they peel clean, smashing the yolks ultra-smooth so the filling isn’t grainy, seasoning boldly so each bite pops. This version uses mayonnaise, Dijon, and white vinegar — the trifecta of a proper deviled egg — but the ratios skew toward “restaurant balanced,” not mayonnaise-forward. And deviled eggs are a generous canvas — you can scale this up for parties, dress them with smoked paprika or chives, fold in a little relish, or even add a touch of hot sauce.
Yield: 12 halves (6 eggs)
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Paprika and chives, for garnish
Preparation
Step 1
Place eggs in a saucepan, cover with cold water by about 1 inch, and bring to a gentle boil. Once boiling, turn off heat, cover, and let sit 10 to 12 minutes.
Step 2
Drain and transfer eggs immediately to an ice bath to chill fully (this helps peeling). Peel the eggs, slice in half lengthwise, and remove yolks to a small bowl.
Step 3
Mash yolks very smooth with a fork. Add mayo, Dijon, vinegar, salt, and pepper; mix until creamy. Taste and adjust seasoning.
Step 4
Spoon or pipe the mixture back into the egg white halves. Garnish with paprika or chives. Chill until serving.