Deviled Eggs

📋 Classic Deviled Eggs
This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table. Discover more ideas for December in our best holiday recipes collection.

12 halves servings • Prep time: 5 minutes • Cook time: 40 minutes • Total time: 45 minutes

Ingredients

• 6 large eggs

• 1 teaspoon Dijon mustard

• 1 to 2 dashes Tabasco sauce, to taste

• Salt, to taste

• 1/4 teaspoon freshly ground black pepper

• 1 tablespoon snipped fresh chives

• 3 tablespoons mayonnaise

• Paprika, for garnish

• Whole fresh chives, for garnish

Instructions

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.

2. Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.

3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time45 minutesPrep Time5 minutesCook Time40 minutesRating5(5,448)NotesRead 625 community notes

This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table. Discover more ideas for December in our best holiday recipes collection.

Featured in: Only in the Kitchen Are There No Letdowns

Ingredients

Yield:12 halves

• 6large eggs
• 1teaspoon Dijon mustard
• 1 to 2dashes Tabasco sauce, to taste
• Salt, to taste
• ¼teaspoon freshly ground black pepper
• 1tablespoon snipped fresh chives
• 3tablespoons mayonnaise
• Paprika, for garnish
• Whole fresh chives, for garnish

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Ingredient Substitution Guide

Preparation

Make the recipe with us

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.
3. Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.