snacks

Classic Deviled Eggs

Name: Classic Deviled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
Ingredients: 12 large eggs; 1/3 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon white wine vinegar; Kosher salt and freshly ground black pepper; Smoked paprika, for garnish; Fresh chives, finely chopped, for garnish

Deviled eggs are the platonic ideal of a party snack: protein-rich, easy to eat in two bites, and endlessly riffable. The base formula is cooked yolks mashed with mayonnaise, mustard, and vinegar until smooth enough to pipe. From there, it is your world — but the classic version does not need to be improved, only executed well.

Prep: 20 min Cook: 12 min Total: 32 min Serves: 12

Ingredients

12 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
Smoked paprika, for garnish
Fresh chives, finely chopped, for garnish

Instructions

Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer to an ice bath for 5 minutes.
Peel the eggs and halve them lengthwise. Pop out the yolks into a bowl.
Mash the yolks with a fork until no large lumps remain. Add mayonnaise, Dijon, and vinegar. Stir until completely smooth. Season with salt and pepper.
Transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a corner cut off). Pipe the filling into the egg white halves in a generous swirl.
Dust each egg with smoked paprika and scatter with chives. Chill for 30 minutes before serving — they are easier to handle cold.