Free recipe American

Classic Deviled Eggs

Name: Classic Deviled Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 large eggs, cold; 1/2 cup mayonnaise; 2 tsp dijon mustard; 1 tbsp dill pickle brine; 1 tsp apple cider vinegar; 1 tbsp dill pickles, very finely minced; 1 tbsp unsalted butter, softened; 1/4 tsp kosher salt, plus more to taste; 1 pinch cayenne pepper; 1/8 tsp black pepper, finely ground; 1/2 tsp smoked paprika, for garnish; 1 tbsp fresh chives, finely chopped, for garnish

Creamy, tangy deviled eggs with a smooth mayonnaise and Dijon filling, a touch of pickle brine and a dusting of smoked paprika.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published October 27, 2025

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Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 12
Level: Easy

Deviled eggs are the first thing to vanish from any spread, so it pays to get the basics right. We steam the eggs instead of boiling them, which cooks them evenly and makes them far easier to peel.

The filling is classic and balanced: yolks pressed through a sieve for silky texture, mayonnaise for richness, Dijon mustard for sharpness and a spoonful of pickle brine and a little vinegar for brightness. A pinch of cayenne gives them their devilish edge without much heat.

Pipe the filling for a tidy look, or spoon it in for a homey one. Finish with smoked paprika and chives and serve them well chilled.

Steamed for easy peeling
Silky, tangy filling
Classic potluck favorite

Directions

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket.
Carefully set the cold eggs in the basket in a single layer, cover and steam over medium-high heat for 13 minutes.
Meanwhile, fill a large bowl with ice water.
Transfer the eggs to the ice bath and let them cool for at least 10 minutes.
Gently crack each egg all over on the counter and peel under a thin stream of cool water.
Pat the eggs dry, halve them lengthwise with a sharp knife, wiping the blade between cuts, and pop the yolks into a bowl.
Press the yolks through a fine-mesh sieve, or mash them thoroughly with a fork until powdery.
Add the mayonnaise, mustard, pickle brine, vinegar, butter, salt, cayenne and black pepper, and stir until completely smooth. Fold in the minced pickles.
Taste the filling and adjust the salt and acidity.
Spoon or pipe the filling into the egg whites, mounding it generously.
Dust with smoked paprika, sprinkle with chives and refrigerate for at least 20 minutes before serving.

Test-kitchen tips

Store the whites and filling separately, covered, for up to 2 days and fill the eggs just before serving.
If you do not have a piping bag, spoon the filling into a zip-top bag and snip off one corner.
Top each egg with crumbled bacon, a sliver of pickled jalapeno or a little everything bagel seasoning for variety.