Classic Devilled Eggs
American recipes

Classic Devilled Eggs

On the Hob
serves 12
These classic devilled eggs turn hard-boiled eggs into a simple sharing plate with a smooth Dijon and mayonnaise filling. A little vinegar keeps the yolks bright and tangy, while paprika and chives give them a tidy party-ready finish.
PartySnackSpicy
20 mins prep12 mins cook32 mins total

  1. Put the eggs in a saucepan and cover with cold water by about 2.5 cm. Bring to a gentle boil over a medium-high heat.

  2. As soon as the water boils, cover the pan, remove it from the heat and leave the eggs to stand for 10–12 minutes.

  3. Lift the eggs into iced water for 5–10 minutes, then peel carefully.

  4. Halve the eggs lengthways. Scoop the yolks into a bowl and set the whites on a serving plate.

  5. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt and black pepper until smooth and creamy. Loosen with a little extra mayonnaise if needed.

  6. Spoon or pipe the filling back into the egg white halves.

  7. Dust lightly with paprika and scatter over the chives, if using.

  8. Chill until ready to serve. For the best texture, serve cold within 24 hours.

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