Devilled eggs
These classic devilled eggs are creamy, tangy, and full of bold flavor - the perfect appetizer or party snack, beautifully topped with paprika and chives for a touch of color and spice.
Updated : 21 October, 2025
Easy
About 30 min.
Ingredients
12
Eggs
4 tablespoon
Mayonnaise
1 teaspoon
Mustard
1 teaspoon
Sea salt
0.25 teaspoon
Ground paprika
drop
Tabasco
2 tablespoon
Olive oil
2 tablespoon
Water
2 teaspoon
Chives
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring a large saucepan of water to a boil and gently lower the eggs into the pan one at a time. Once the water returns to a boil, cook for 1 minute, then turn off the heat and let the eggs stand in the hot water for 12 minutes.
Step 2
Meanwhile, prepare a large bowl of cold water with a few ice cubes. When the eggs are ready, transfer them immediately into the cold water and leave for 15 minutes before peeling carefully.
Step 3
Halve the eggs lengthways, removing the yolks and placing them into a mixing bowl. Arrange the neatest 18 halved whites on a serving plate.
Step 4
Add the mayonnaise, mustard, salt, paprika, and a few drops of Tabasco to the yolks. Mash and stir until smooth, then blend with a stick blender or food processor. Add the oil and blend again until thick and creamy. Adjust the seasoning and spice level to taste, then stir in just enough water to reach a smooth, pipeable consistency.
Step 5
Transfer the mixture to a piping bag fitted with a star nozzle and pipe it neatly into the egg white halves. Alternatively, use two teaspoons to fill them by hand. Finish with a sprinkle of paprika and chopped chives, and serve proudly as a flavorful, elegant starter.