Classic Devilled Eggs

These creamy, tangy devilled eggs are the perfect appetizer — smooth yolks whipped with Dijon mustard, hot sauce, and butter for a velvety finish. A guaranteed crowd-pleaser for parties, brunches, or festive gatherings, they’re elegant, easy, and absolutely irresistible.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 20 pieces

Course: Appetizer, Snack

Cuisine: American, Holiday

Calories: 90

Ingredients Method Notes

Ingredients

For the Eggs

12 large eggs 50–55 g each, straight from the fridge

For the Filling

2 tsp Dijon mustard
2 tsp hot sauce Tabasco or preferred brand
1 tsp white wine vinegar
2 tsp mayonnaise whole egg or Japanese Kewpie
0.25 tsp kosher salt
50 g unsalted butter cold, cubed

For Garnish

1 tbsp chives finely chopped
paprika sweet, smoked, or regular, for garnish

Method

Step 1: Boil the Eggs with Centered Yolks
Fill a large pot with about 6 inches (15 cm) of water and bring it to a boil. Lower the eggs gently with a slotted spoon. Boil for 10 minutes, swirling the water every minute for the first 6 minutes to keep the yolks centered.
Step 2: Cool and Peel
Transfer eggs immediately into cold water and let sit for 5 minutes. Tap the base gently and peel under running water for clean removal.
Step 3: Prepare the Filling
Cut eggs in half lengthwise and remove the yolks. In a food processor, blend yolks with Dijon, hot sauce, vinegar, mayo, and salt until smooth. Add butter and blend again until silky and creamy.
Step 4: Pipe and Garnish
Pipe the filling into the egg whites using a star nozzle. Sprinkle with paprika and top with chives. Serve at room temperature for best texture.

Notes

To make ahead, prepare the filling up to 24 hours in advance and refrigerate separately. Assemble just before serving. For variation, mix in finely chopped pickles or a pinch of curry powder. Use older eggs for easier peeling and adjust hot sauce for your preferred spice level.