Classic Deviled Eggs

Classic Deviled Eggs

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

  • Yield:4 servings


  • 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.