Classic Devilled Eggs

Classic Devilled Eggs

Preparation : 15 mins ·Cooking : 10 minsServes 6



large eggs
tspDijon mustard
tspwhite vinegar
Chopped fresh parsley

Nutritional information

Calculated based on standard values with available measurements and may therefore not be accurate

  • Energy210 kcal
  • Total Lipid (Fat)23 g
  • Cholesterol11 mg
  • Saturated Fatty Acids3 g
  • Monounsaturated Fatty Acids6 g
  • Polyunsaturated Fatty Acids14 g
  • Sodium289 mg


Step 1

Boil the Eggs:

  • Place the eggs in a saucepan and cover them with cold water.

  • Bring the water to a boil over medium-high heat.

  • Once boiling, reduce the heat to low and let the eggs simmer for 9-10 minutes.

  • After cooking, transfer the eggs to a bowl of ice water to cool completely.

Step 2

Prepare the Filling:

  • Once the eggs are cooled, carefully peel them and slice them in half lengthwise.

  • Gently scoop out the yolks into a separate bowl and mash them with a fork until smooth.

  • Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until well combined and creamy. Adjust seasoning to taste.

Step 3

Fill the Egg Whites:

  • Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly among them.

  • Sprinkle paprika over the filled eggs for added flavor and presentation.

Step 4

Garnish and Serve:

  • If desired, garnish with chopped fresh parsley for a pop of color and freshness.

  • Arrange the devilled eggs on a serving platter and serve immediately, or cover and refrigerate until ready to serve.

Recipe Story

Devilled (or for our American friends: "Deviled") eggs, a timeless delight in the culinary world, offer a burst of flavour and nostalgia in every bite. This classic recipe embodies simplicity and sophistication, making it a staple at gatherings and parties. With its creamy texture and balanced seasoning, devilled eggs are sure to please palates of all ages.

To embark on this culinary journey, one begins with the humble egg. Selecting six large eggs, the cook sets them to boil until perfectly cooked, yielding tender whites and creamy yolks. This process, though simple, sets the foundation for a dish that promises to impress.

Once cooled, the eggs are gently halved, revealing their golden centers. With precision and care, the yolks are delicately scooped out, creating a canvas for the flavourful filling. Mashing the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper, a creamy and tangy mixture emerges, tantalising the taste buds with each spoonful.

The filling, rich with flavour and texture, is then piped or spooned generously into the awaiting egg white halves, creating a harmonious marriage of creamy and crisp. A sprinkle of paprika adds a pop of color and a hint of smokiness, elevating the visual appeal and flavor profile of the dish.

For those who seek an extra touch of freshness, a garnish of chopped fresh parsley provides a burst of color and herbaceous aroma, inviting diners to indulge in a culinary experience that is both satisfying and refreshing.

Whether served as an appetiser, snack, or accompaniment to a main course, classic devilled eggs never fail to delight. With their timeless appeal and versatility, they are a testament to the enduring charm of simple yet elegant cuisine. So, gather your ingredients, unleash your creativity, and embark on a journey of culinary bliss with this beloved recipe.