Classic Deviled Eggs
Technically, this recipe for quintessential picnic fare is merely a "stuffed" egg. To make it a true deviled egg, add 3-4 drops of hot sauce (or more to taste) and garnish with paprika.

Yield: 8 Servings


  • 4 hard-boiled eggs, peeled and sliced in half lengthwise
  • 2 tablespoons mayonnaise
  • 2 teaspoons minced fresh chives (may omit if you don’t have them on hand)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar (apple cider vinegar, basic white or white wine vinegar are all good options)
  • 1/4 level teaspoon kosher salt* and 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon Worcestershire sauce
  • Optional toppings: minced chives, paprika, sliced green olives


  1. Remove the egg yolks from the whites and place in a small bowl. Thoroughly mash the yolks with a fork, and then add the remaining ingredients. Stir the mixture until creamy.
  2. Spoon the filling into the egg whites, mounding it up a bit. (Optionally, you may pipe the filling into the whites using a pastry tube with a star tip or a zip-top sandwich bag with one of the corners snipped off. I tend to keep it easy and go for the rustic look!)
  3. Top the filled eggs with minced chives, paprika, or a slice of green olive. Refrigerate the eggs in an airtight container. Allow to sit at room temperature for 15 minutes before serving.


  • *If using regular table salt, start with 1/8 teaspoon and adjust to taste.

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