Where it comes from
Deviled eggs trace to ancient Roman seasoned eggs, but the American version with mayonnaise became a fixture; the earliest known American recipe appeared in an 1877 Alabama newspaper.
On the plate
The filling is cool, creamy, and tangy with mustard, set against the firm, mild egg white. Each bite is a single rich, savory mouthful finished with a smoky whisper of paprika.
How it works
Cooking the eggs gently and chilling immediately prevents the green sulfur ring around the yolk and makes peeling cleaner. Mashing the yolks with fat-based mayonnaise creates an emulsified, pipeable filling that stays smooth and rich.
Variations
Bacon deviled eggs, smoked paprika, relish-style Southern, buffalo or avocado versions
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓20 min active · 15 min waiting
How it's made
8 steps · Show ↓- 15 min
Place eggs in a pot, cover with water, and bring to a boil.
- 212 min
Turn off the heat, cover, and let sit about 12 minutes, then chill in ice water.
- 36 min
Peel the cooled eggs and slice each one in half lengthwise.
- 43 min
Scoop the yolks into a bowl and arrange the whites on a platter.
- 54 min
Mash the yolks with mayonnaise, mustard, salt, and a touch of vinegar.
- 65 min
Pipe or spoon the smooth yolk mixture back into the egg-white halves.
- 71 min
Dust the tops with paprika for color and a little spice.
- 815 min
Chill until ready to serve, then garnish with chives.
