Classic Deviled Eggs

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.

Classic Deviled Eggs

About This Recipe

Yield:4 servings
This recipe appears in: What to Do with Leftover Easter Eggs


  • 4 hard-boiled eggs
  • Salt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard, or to taste
  • 1/4 teaspoon cayenne, or to taste
  • Paprika or fresh parsley leaves or chives for garnish


  1. 1

    Cool the eggs, peel them, cut them in half lengthwise, and carefully remove the yolks.

  2. 2

    Mash the yolks with some salt and the mayonnaise, mustard, and cayenne. Taste and adjust the seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)

  3. 3

    Sprinkle with paprika and serve or cover and chill, well wrapped, for up to 1 day before serving.


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