American
Classic Deviled Eggs
Firm whites cradle a silky yolk filling sharpened with Dijon, cider vinegar, and sweet relish, then finished with paprika and chives for a balanced picnic-table classic.
6 servings · 25 minutes prep · 12 minutes cook
Ingredients
Yolk Filling
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon sweet pickle relish, well drained, drained if very liquid
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon paprika
- 1 tablespoon finely sliced chives
Directions
Cook and Chill the Eggs
- Place the eggs in a single layer in a saucepan and cover with cool water by 1 inch. Bring just to a boil, cover, remove from the heat, and let stand for 12 minutes.
- Transfer the eggs immediately to ice water and chill for 10 minutes. Crack all over, peel under a thin stream of cool water, and pat dry.
Make the Filling
- Halve the eggs lengthwise. Ease the yolks into a mixing bowl and arrange the whites, cut sides up, on a chilled platter. Mash the yolks to fine, even crumbs before adding any liquid.
- Whisk in the mayonnaise, Dijon, well-drained relish, cider vinegar, and salt until smooth. The filling should form soft peaks; add no extra mayonnaise unless it looks dry and cracked.
Fill and Serve
- Pipe or spoon the filling evenly into the 12 whites. Dust with the paprika and scatter over the chives.
- Cover without touching the filling and refrigerate for at least 20 minutes. Serve cold, returning leftovers to the refrigerator within 2 hours. When the temperature is above 90°F, return them to refrigeration within 1 hour; for longer outdoor service, keep the platter over ice.
Store Safely
- Cover and refrigerate finished deviled eggs promptly at {{temperature:40°F|4°C}} or below; use within 3 to 4 days.
