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Appetizers & Snack RecipesRECIPE

Devilishly Delicious Deviled Eggs.

about 12 minutes. Cook
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Deviled eggs, a classic appetizer that’s as beloved as it is versatile. These creamy, tangy treats have a long history dating back centuries, making appearances at potlucks, picnics, and parties around the world. They’re the ultimate finger food, and in this article, we’ll dive into the art of making perfect deviled eggs. Whether you’re a seasoned cook or a novice in the kitchen, follow along as we explore the history and step-by-step preparation of this timeless dish.

Historical Context: The origins of deviled eggs can be traced back to ancient Rome, where they were considered a delicacy. The term “deviled” refers to the use of spicy ingredients, typically mustard or pepper, to add a kick to the creamy yolk filling. Deviled eggs gained popularity in the United States during the 1940s and 1950s and quickly became a staple at gatherings and cookouts.


1. Boil the Eggs:

  • Place the eggs in a medium-sized saucepan and cover them with cold water.
  • Place the saucepan over medium-high heat and bring the water to a boil.
  • Once boiling, reduce the heat to low, cover the saucepan, and simmer for 9-12 minutes.
  • Using a slotted spoon, carefully transfer the eggs to a bowl of ice water to cool for about 5 minutes. This helps in easy peeling.

2. Peel the Eggs:

  • Gently tap each boiled egg on the countertop to crack the shell.
  • Roll the cracked egg between your hands to loosen the shell.
  • Begin peeling from the wide end, where there’s usually an air pocket, and work your way around the egg.
  • Rinse the peeled eggs to remove any shell fragments.

3. Cut and Prepare the Eggs:

  • Cut each egg in half lengthwise.
  • Carefully scoop out the yolks and place them in a bowl. Set the egg white halves aside.
  • Mash the yolks using a fork or push them through a fine-mesh sieve for a smoother texture.

4. Make the Filling:

  • To the mashed yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and pepper.
  • Mix everything together until you have a smooth and creamy filling. Adjust seasoning to taste.

5. Fill the Eggs:

  • Transfer the yolk mixture into a pastry bag or a plastic sandwich bag with a corner snipped off.
  • Pipe the yolk mixture evenly into the egg white halves.
  • Alternatively, you can simply use a spoon to fill the egg whites.

6. Garnish:

  • Sprinkle paprika over the filled eggs for a pop of color and a hint of smokiness.
  • Chop fresh chives and sprinkle them on top for a burst of freshness and flavor.

7. Serve and Enjoy:

  • Arrange your deviled eggs on a platter or a serving dish.
  • Refrigerate until you’re ready to serve.
  • Deviled eggs are a crowd-pleaser at any gathering, from casual brunches to elegant cocktail parties.


prep time
approximately 20 minutes.
cooking time
about 12 minutes.
6 servings
total time
around 22 minutes.


  • A medium-sized saucepan

  • A slotted spoon

  • A bowl of ice water

  • A cutting board and knife

  • A fine-mesh sieve or a fork

  • A pastry bag or a plastic sandwich bag


  • 6 large eggs

  • 2 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white vinegar

  • Salt and pepper to taste

  • Paprika, for garnish

  • Fresh chives, for garnish


Boil and cool eggs.
Cut, scoop, and mash yolks.
Mix with ingredients.
Fill egg whites, garnish.
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