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easy deviled eggs

Deviled Eggs Recipe

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 24 deviled eggs
Calories: 64kcal
Author: Becky Hardin
Always a crowd pleaser, deviled eggs are a favorite appetizer and this recipe is extra easy! Hard boiled eggs have their yolks scooped out and then mixed with mayo and tangy seasonings, before being piped back into the whites. Perfect for Easter, and great for any holiday gathering.
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Ingredients

  • 12 large eggs cold
  • cup mayonnaise
  • ¼ cup mascarpone cheese softened
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 teaspoons fresh dill minced
  • ½ teaspoon smoked paprika for garnish

Instructions

  • Bring a large pot of water to a gentle boil over medium-high heat. Fill a large bowl with ice water and set it aside.
  • Add the cold eggs (straight from the fridge) to the pot and cook them for exactly 11 minutes.
    12 large eggs
    eggs boiling in a pot
  • After 11 minutes, carefully remove each egg from the boiling water and place it in the bowl of ice water.
  • Allow the eggs to sit in the ice water for 2-3 minutes, or until they are cold to the touch.
    boiled eggs cooling in an ice bath
  • Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
  • Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
    boiled eggs cut in half and lined up on a cutting board
  • Add the mayonnaise, mascarpone, dijon, vinegar, and dill to the bowl with the egg yolks. Beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste.
    ⅓ cup mayonnaise, ¼ cup mascarpone cheese, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 2 teaspoons fresh dill
    egg yolk mixture in a food processor
  • Transfer the mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off). Pipe the filling back into the center of each egg and garnish with a pinch of smoked paprika.
    ½ teaspoon smoked paprika
    deviled eggs lined up on a cutting board

Video

Notes

  • Older eggs peel better than fresh eggs.
  • Use a large, wide saucepan so that the eggs can all sit in an even layer, or cook in 2 batches if needed.
  • When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as possible. The easiest way to do this is to transfer them into ice water and let them stay there for 2-3 minutes. 
  • Peel under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
  • For an extra smooth filling, pulse it in a food processor or blender.
  • Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1deviled egg | Calories: 64kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 66mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 176IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 0.4mg