Classic deviled eggs
Hard-boiled eggs with a creamy yolk filling sharpened with Dijon, vinegar and a pinch of cayenne, then finished with paprika and chives.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 200 kcal
Ingredients
Method
Bring a saucepan of water to a rolling boil over high heat. Fill a bowl with cold water and plenty of ice.
Lower the eggs gently into the water with a slotted spoon, turn down to a steady simmer and cook for 9 minutes for firm, bright yolks.
While the eggs cook, stir the mayonnaise, mustard, vinegar and cayenne together in a bowl, and snip the chives.
Lift the eggs straight into the iced water and leave for 3 minutes, until cool enough to handle. Crack them all over and peel under the water; the shell slips off more easily.
Pat the eggs dry, halve lengthwise and pop the yolks into the mayonnaise bowl. Mash with a fork until completely smooth, then season with salt and white pepper.
Spoon or pipe the filling back into the whites, mounding it up. Dust with paprika, scatter with chives and serve.
Tips
- Eggs that are a week or two old peel much more cleanly than very fresh ones.
- For a piped finish without a piping bag, spoon the filling into a zip-top bag and snip off one corner.
- Mayonnaise and Dijon are usually gluten-free, but check the labels if it matters.
