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Deviled Eggs

Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 9
Author Liz


  • 9 large eggs hard boiled, shells removed, and halved lengthwise
  • 1/4 - 1/3 c. mayonnaise
  • 2 tsp. spicy brown mustard I used Kosciusko mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • minced fresh chives or paprika for garnish


  1. Separate egg whites from egg halves, placing yolks in a small bowl and egg whites on a plate or serving platter in a single layer.

  2. In a small bowl, mix hard boiled egg yolks, 1/4 c. mayo, mustard, salt,  and pepper with a fork, smashing egg yolks so that the mixture is smooth. If it's not smooth enough, try beating with electric beaters. If it's a little too thick, add a little extra mayonnaise.
  3. Spoon (or if it's super smooth, pipe with a pastry bag) about 1 Tbs. of the egg yolk mixture into each egg white. Top with a sprinkle of chopped chives or a dusting of paprika.

  4. Deviled eggs may be wrapped tightly in plastic wrap until serving. Serve cold.