Deviled eggs topped with paprika and garnish on a square plate


Simple Deviled Eggs

6 Servings

Prep time: 10 minutes | Cook time: 20 minutes


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Paring Knife*
  • Large Saucepan
  • Large Slotted Spoon or Soup Spoon
  • Teaspoon
  • Fork
  • Whisk
  • Tongs


  • 6 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon Dijon mustard
  • Dash of hot sauce
  • ⅛ teaspoon salt
  • Freshly ground black pepper
  • Smoked paprika for garnish


  1. Bring eggs to room temperature

    Take eggs out of the refrigerator and let them sit so they reach room temperature.

  2. Boil water

    Place a large pot of water on a high heat and bring to a rolling boil (with just enough water to cover the eggs.)

  3. Cook eggs

    Using tongs, gently place eggs in water and cook for 13–15 minutes.

  4. Create ice bath

    While eggs are cooking, place ice cubes in a large bowl and fill bowl with water to create an ice bath.

  5. Place eggs in ice bath

    After eggs are finished cooking, use tongs or a large slotted spoon to remove eggs and place in an ice bath to cool for 5–10 minutes.

  6. Dry, crack, and peel

    Remove eggs from the ice bath and dry with a paper towel. Gently crack the eggshell and peel, making sure no shell is left on the eggs.

  7. Half and remove yolks

    Using a sharp paring knife, slice the eggs in half lengthwise. Carefully remove the yolks with a teaspoon and place them in a medium mixing bowl.

  8. Mash and whisk ingredients together

    Mash the yolks into a fine crumble using the back of a fork. Add mayonnaise, vinegar, mustard, hot sauce, salt, and pepper, and whisk together.

  9. Add yolk mixture into egg whites

    Using whichever method you're most comfortable with*, divide the yolk mixture into the egg whites.

  10. Sprinkle and serve

    Sprinkle top of eggs with paprika and serve.