Deviled Eggs Recipe

Classic Deviled Eggs Recipe


  • 8 Eggs
  • 6 tablespoons Mayonnaise
  • 2 tablespoons Mustard sauce
  • 1 tablespoon Hot sauce (adjust to taste)
  • 2 stalks Chives
  • 2 tablespoons Paprika powder
  • 1 pinch Pepper
  • Salt to taste


  1. Boil Eggs: Place eggs in a pan and cover with water. Bring to a boil over high heat and cook for 10 minutes.
  2. Cool Down: Remove from heat and let the eggs sit in the pan for 5 minutes. Then, transfer them to a bowl of ice water for another 5 minutes to cool and make peeling easier.
  3. Prepare Eggs: Peel the eggs, slice them in half lengthwise, and carefully remove the yolks, keeping the whites intact.
  4. Mix Filling: In a bowl, mash the egg yolks with a fork. Mix in mayonnaise, mustard sauce, hot sauce, salt, and pepper until smooth.
  5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves.
  6. Garnish: Wash and finely chop the chives. Sprinkle the filled eggs with paprika and chopped chives.
  7. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld. Serve chilled.


  • For an extra smooth filling, blend the yolk mixture with an electric mixer.
  • Adjust the hot sauce according to your preference for spice.
  • Refrigeration is key for the perfect deviled eggs texture and taste.