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Deviled Eggs · Classic

Classic Deviled Eggs

12

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • Swaps for apple cider vinegar

    Instead of vinegar

    • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

    More for vinegar

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for paprika

    Instead of paprika

    • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
    • Chili powder: The same amount. Adds cumin, garlic and a little heat.

    More for paprika

  • Swaps for chives

    Instead of chives

    • Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
    • Green onion tops: The same amount, sliced thin. Stronger and crunchier.

    More for chives

Step 1 of 11

Lay the eggs in one layer in a large saucepan and cover with cold water by 1 inch.

Step 2 of 11

Bring to a full
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
over high heat.

Step 3 of 11

Turn off the heat, cover the pan and let the eggs stand until the yolks are cooked through.

Step 4 of 11

Move the eggs into a bowl of ice water to cool.

Step 5 of 11

Peel the eggs under cool running water and pat them dry.

Step 6 of 11

Cut each egg in half lengthwise with a sharp knife, wiping the blade between cuts.

Step 7 of 11

Pop the yolks into a bowl and set the whites on a platter, cut side up.

Step 8 of 11

Mash the yolks with a fork until fine, with no lumps.

Step 9 of 11

Add the mayonnaise, mustard, vinegar, salt and pepper and stir until very smooth.

Step 10 of 11

Spoon or pipe the filling into the egg whites.

Step 11 of 11

Dust with paprika and sprinkle with chives, if using. Chill until serving.

All done

Enjoy!

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Ingredients

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • Swaps for apple cider vinegar

    Instead of vinegar

    • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

    More for vinegar

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for paprika

    Instead of paprika

    • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
    • Chili powder: The same amount. Adds cumin, garlic and a little heat.

    More for paprika

  • Swaps for chives

    Instead of chives

    • Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
    • Green onion tops: The same amount, sliced thin. Stronger and crunchier.

    More for chives