Devilled eggs

Name: Devilled eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 halves / 6 servings
Cuisine: Everyday technique
Ingredients: 6 large eggs; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp white vinegar; A pinch of salt and pepper; ¼ tsp sweet paprika

Hard-cooked whites filled with seasoned, mashed yolks.

Everyday technique · Firm, Creamy · Easy · Researched

Prep: 15 min
Cook: 12 min
Serves: 12 halves / 6 servings

Allow extra time: 10 minutes chilling the cooked eggs.

Go to the method

Equipment

Saucepan · Mixing bowl · Fork · Teaspoon

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
A pinch of salt and pepper
¼ tsp sweet paprika

Method

Hard-cook the eggs

Lower eggs into gently boiling water for 12 minutes. Chill in ice water for 10 minutes, then peel.

Look for: The whites are firm and the yolks fully set.

Separate cooked yolks

Cut eggs lengthwise and scoop yolks into a bowl. Set whites cut-side up on a plate.

Look for: The white halves hold their shape.

Make the filling

Mash yolks finely with a fork. Mix in mayonnaise, mustard, vinegar, salt and pepper until smooth.

Look for: The filling holds on a spoon without dry lumps.

Fill and chill

Spoon into the whites and sprinkle with paprika. Serve immediately or cover and refrigerate promptly.

Safety: Keep at 4°C / 40°F or below. Refrigerate within 2 hours, or 1 hour above 32°C / 90°F. Use within 3–4 days and count from the egg’s cooking date.

Look for: Each half holds a small mound of filling.

Equipment & heat

Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.

Nonstick: No frying pan needed.

Troubleshooting

Ragged whites need gentler peeling under a trickle of water. A stiff filling can take an extra teaspoon of mayonnaise.

About this version

This is a mustard-and-mayonnaise filling. Pickle, hot sauce and herbs are topping variations rather than separate cooking methods.

Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.

Sources

This guide was written from the references below. Egg Atlas has not kitchen-tested it.

Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.