What are all the ingredients for deviled eggs?

Hard-boiled eggs Mayonnaise Dijon mustard Acid: white vinegar or lemon juice Salt and black pepper Paprika for garnish Optional: chives, dill, pickle relish, crispy bacon, hot sauce, blue cheese, avocado, smoked salmon, capers

What are the five golden rules of deviled eggs?

Use older eggs for easier peeling. Shock in an ice bath and peel under running water. Mash yolks very fine (or sieve) for ultra-smooth filling. Balance the filling: fat (mayo) + acid (vinegar/lemon) + bite (Dijon) + salt/pepper. Pipe neatly and chill garnish just before serving for best texture.

What’s the secret to perfectly smooth deviled eggs?

Press the cooked yolks through a fine mesh sieve before mixing, then whisk with room‑temperature mayo and a splash of acid until glossy. If needed, add 1–2 teaspoons water or cream to loosen the texture for piping.

What is the forgotten ingredient I always add to my deviled eggs?

A tiny splash of vinegar or lemon juice it brightens the filling, balances the richness, and makes the flavors pop without tasting “acidic.”

Deviled Egg Platter Ideas: 5 Gourmet Variations for Holidays

Ingredients

Scale

12 large eggs
1/3 cup mayonnaise
1–2 teaspoons Dijon mustard (to taste)
1 teaspoon white vinegar or lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Paprika, for garnish
Optional garnishes: chopped chives, dill, crispy bacon bits, pickle relish

Cook Mode Prevent your screen from going dark

Instructions

Hard-boil eggs: Place eggs in a pot, cover with cold water by 1 inch. Bring to a boil, then cover, turn off heat, and let sit 10–12 minutes.
Chill: Transfer eggs to an ice bath for 5–10 minutes. Peel under cool running water.
Prep filling: Halve eggs lengthwise. Gently remove yolks to a bowl; mash until fine.
Mix: Add mayonnaise, Dijon, vinegar/lemon, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
Fill: Spoon or pipe the mixture back into the egg whites.
Finish: Dust with paprika and add desired garnishes.
Serve or store: Serve immediately or refrigerate, covered, up to 2 days.

Notes

For extra-smooth filling, press yolk mixture through a fine sieve before mixing in mayo.
Add 1–2 tablespoons pickle relish for Southern-style; 2–3 tablespoons finely crumbled bacon for Bacon; swap 2 tablespoons mayo with mashed avocado and add lime juice for Avocado; mix in 1–2 teaspoons hot sauce and top with blue cheese for Buffalo; fold in 2 tablespoons finely chopped smoked salmon and dill for Smoked Salmon.
Older eggs peel more easily than very fresh eggs.
To pipe neatly, use a star tip.
Keep eggs chilled; avoid leaving out more than 2 hours.

Author: Soukaina
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boiled, Mixed
Cuisine: American

Nutrition

Serving Size: 2 halves
Calories: 120 Kcal
Sugar: 0.5 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 2.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 190 mg