Deviled Eggs

Name: Deviled Eggs
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Ingredients: 8 eggs; 3 tbsp. mayonnaise; 1 tbsp. apple cider vinegar; 1 tbsp. unsalted butter, melted; 2 tsp. sugar; 2 tsp. yellow mustard; Kosher salt and freshly ground black pepper; Thinly sliced scallions or finely chopped chives, for garnish; Paprika, for garnish

There’s no messing with perfection, but this classic hors d’oeuvre comes close.

By SAVEUR Editors

Updated on July 31, 2022

These crowd-pleasing hors d'oeuvres get a wicked kick from zesty mustard and vinegar, which is why they’ve long been referred to as “deviled.” (The earliest known American recipe for deviled eggs dates to 1877.) Serve as a side for your spring holiday feast or cocktail party.

What You Will Need

Ingredients

8 eggs
3 tbsp. mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. unsalted butter, melted
2 tsp. sugar
2 tsp. yellow mustard
Kosher salt and freshly ground black pepper
Thinly sliced scallions or finely chopped chives, for garnish
Paprika, for garnish

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Instructions

Step 1

To a small pot, add the eggs and cover with water by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 8 minutes, drain, and run under cold water to stop the cooking. When cool enough to handle, peel the eggs and halve them lengthwise pole to pole. Using a small spoon, remove the yolks and transfer to a large bowl; arrange the whites on a platter, cover, and refrigerate.

Step 2

Using a fork, mash the yolks, then add the mayonnaise, vinegar, butter, sugar, and mustard. Season with salt and pepper to taste and continue stirring and mashing until no lumps remain. Transfer to a piping bag fitted with a ½-inch round or fluted tip, and fill each egg white half with the yolk mixture. (Alternatively, use a small spoon for this step.) Carefully tent the deviled eggs with foil and refrigerate until chilled, at least 30 minutes.

Step 3

To serve, dust the eggs with the paprika and sprinkle with scallions.

To a small pot, add the eggs and cover with water by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 8 minutes, drain, and run under cold water to stop the cooking. When cool enough to handle, peel the eggs and halve them lengthwise pole to pole. Using a small spoon, remove the yolks and transfer to a large bowl; arrange the whites on a platter, cover, and refrigerate.
Using a fork, mash the yolks, then add the mayonnaise, vinegar, butter, sugar, and mustard. Season with salt and pepper to taste and continue stirring and mashing until no lumps remain. Transfer to a piping bag fitted with a ½-inch round or fluted tip, and fill each egg white half with the yolk mixture. (Alternatively, use a small spoon for this step.) Carefully tent the deviled eggs with foil and refrigerate until chilled, at least 30 minutes.
To serve, dust the eggs with the paprika and sprinkle with scallions.