Classic Deviled Eggs

I love deviled eggs… actually it may be more of an addiction. Somewhere on the level of my love of chicken wings. I’ve had a few varieties of deviled eggs, but I like the classic style best. Feel free to add flavour profiles that you like, make it your own classic! A dash of hot sauce, or a package of boursin cheese (which tastes fantastic, but I can’t have anymore due to lactose intolerance), chilies, and more!

Classic Deviled Eggs

Deviled Eggs


  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon smoked paprika plus extra for sprinkling
  • chives
  • 6 eggs


  • Bring a medium sized pot, filled 3/4 full of water with a splash of white vinegar, to a boil. One at a time, use a spoon to lower an egg into the water, holding for about 10 seconds, then gently let go. Set a timer for 10 minutes.
  • Any eggs that immediately float, remove and toss!
  • Once the eggs are boiled, remove from the pot and let cold water run overtop.
  • Once cooled, peel and cut the egg in half, placing the yokes in a small bowl.
  • Add all ingredients with the exception of the chives to the small bowl and mash together.
  • Place in the corner of a ziploc bag, twisting the bag to force the filling to the very corner. Snip a hole in the corner and pipe into each egg white half.
  • Sprinkle with a dash of smoked paprika and chopped chives.
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