clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Perfect Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Aberdeen's Kitchen
  • Total Time: 30 mins
  • Yield: 16 Eggs 1x


Units Scale
  • 8 large eggs
  • 3/4 cup light mayonnaise
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon dried mustard
  • Pinch of salt
  • Paprika, for sprinkling
  • Cayenne pepper, for sprinkling
  • Ground black pepper, for sprinkling
  • Fresh dill, minced, for garnish
  • Fresh chives, minced, for garnish


  1. Fill a large saucepan with cold water about half way to top (high enough to cover eggs completely).
  2. Place eggs in water, then turn the heat on medium-high and cook for 20 minutes.
  3. Run eggs under cold water. When they are cool to the touch, carefully crack each one on a counter top, and gently peel off the shells.
  4. Slice eggs in half lengthwise and remove egg yolks to a medium bowl or food processor. .
  5. Add the mayonnaise, dijon mustard, dried mustard, and salt to the yolks. Mash together using a fork or a food processor until fully combined. If the mixture is too dry, add more mayonnaise (and salt to taste).
  6. Either by the heaping spoonful or by piping, refill the egg whites.
  7. Sprinkle each with a pinch of paprika, cayenne and black pepper. Garnish with dill and chives. Chill until ready to serve.
  • Prep Time: 10 mins
  • Cook Time: 20 mins