Deviled Eggs Classic Mustard (Print Version)

Classic stuffed eggs with creamy, tangy filling. A popular American appetizer that’s quick, easy, and crowd-friendly.

# What You’ll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon yellow mustard
05 - 1 teaspoon white wine vinegar or apple cider vinegar
06 - 1/8 teaspoon salt
07 - 1/8 teaspoon ground black pepper
08 - 1/8 teaspoon paprika, plus more for garnish

→ Garnish (optional)

09 - Fresh chives or parsley, finely chopped
10 - Extra paprika

# How to Make It:

01 - Place eggs in a medium saucepan and cover with cold water by 2.5 cm. Bring to a boil over medium-high heat.
02 - Once boiling, remove from heat, cover, and let the eggs stand for 10 to 12 minutes.
03 - Transfer eggs to a bowl of ice water and cool for at least 5 minutes.
04 - Peel the cooled eggs and slice each in half lengthwise.
05 - Gently remove yolks and place them in a medium bowl. Arrange egg whites cut side up on a serving platter.
06 - Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, yellow mustard, vinegar, salt, pepper, and paprika. Mix until the mixture is creamy and completely blended.
07 - Spoon or pipe the yolk mixture into the cavity of each egg white half.
08 - Sprinkle with additional paprika and garnish with chopped chives or parsley if desired. Serve immediately or refrigerate until ready to serve.

# Additional Tips::

01 -
  • Uses simple ingredients you probably already have in your pantry
  • Ready in under thirty minutes which helps when you need a quick appetizer
  • Naturally gluten free and vegetarian making it crowd friendly
  • Classic flavor but easy to adjust to your own taste
02 -
  • High in protein each half packs about six grams
  • Keeps well in the fridge for up to twenty four hours
  • Easily customized with different toppings or seasonings
03 -
  • Older eggs peel cleaner after boiling which can save time and frustration
  • Mash yolks thoroughly for the smoothest filling possible
  • Dust paprika through a fine sieve for the prettiest and most even finish

Go Back