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The Boat Shed Kitchen

Classic Deviled Eggs

These classic deviled eggs are made with hard-boiled eggs, mayo, Dijon mustard, and a dash of seasoning. Finished with a sprinkle of paprika, they’re creamy, flavorful, and perfect for appetizers, picnics, or holiday platters.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 37 minutes
Servings: 12 deviled egg halves
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Paprika for garnish

Method
 

  1. Hard-boil eggs, cool in an ice bath, and peel.
  2. Slice eggs in half lengthwise and remove yolks.
  3. Mash yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper.
  4. Fill egg white halves with the yolk mixture.
  5. Garnish with paprika and chives. Serve chilled.
  6. See full steps with tips & photos → https://theboatshedcafe.com/classic-deviled-eggs/

Notes

  • Make sure eggs are fully chilled before peeling to avoid tearing the whites.
  • For extra-smooth filling, use a food processor to blend the yolks and mayo.
  • Add a splash of vinegar or lemon juice for extra tang if desired.