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Deviled Eggs Recipe


  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
  • 1/4 teaspoon paprika plus more for dusting


  1. In large pot place eggs and fill with cold water
  2. Bring to boil and immediately turn heat off and cover pot with lid
  3. Set timer for 9 minutes
  4. Run eggs under cold water to stop them from cooking
  5. Set aside and let cool
  6. Carefully peal the eggs shells
  7. Cut the eggs in half and scoop out the yolk into a medium bowl
  8. Add the mayonnaise, mustard, paprika, salt and pepper to taste
  9. I use my beaters to whip together all the ingredients till creamy but you can use a fork, just takes longer and more arm power.
  10. Place mixture in a pastry bag or a large plastic bag and make a small slit on one end and pipe some of the mixture into each egg
  11. Sprinkle with paprika and chill until serving
  12. Makes 24 eggs
  • Category: Deviled Eggs
  • Cuisine: Appetizer