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Rolling Sauce

The Best Classic Deviled Eggs

Classic deviled eggs with an extra-creamy, butter-enriched filling, a pinch of warm nutmeg, and a smoked paprika topping — the dish that disappears first at every potluck.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Eggs
  • - 6 large eggs preferably a week or so old
Filling
  • - 1 tablespoon unsalted butter softened
  • - 1/4 cup mayonnaise
  • - 1 teaspoon Dijon or yellow mustard
  • - 1 teaspoon vinegar or pickle juice
  • - 1/8 teaspoon ground nutmeg
  • - salt and black pepper to taste
Topping
  • - smoked paprika
  • - fresh chives chopped

Method
 

  1. Place the eggs in a saucepan, cover with cold water by about an inch, and bring to a boil. Turn off the heat, cover, and let sit for 12 minutes.
  2. Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes before peeling.
  3. Peel the eggs and slice in half lengthwise. Remove the yolks to a bowl and set the whites aside on a serving plate.
  4. Mash the softened butter into the warm yolks with a fork until smooth.
  5. Add the mayonnaise, mustard, vinegar or pickle juice, nutmeg, salt, and pepper. Stir until completely smooth, tasting and adjusting as needed.
  6. Spoon or pipe the filling into the egg white halves.
  7. Sprinkle with smoked paprika and chopped chives. Refrigerate for at least 30 minutes before serving.

Notes

  • Storage: Keeps covered in the fridge for up to 3 days.
  • Make ahead: Filling and cooked egg whites can be stored separately in the fridge for up to 2 days; fill the day of serving for best texture.
  • Swap: Regular paprika can replace smoked paprika for a milder, more traditional flavor.