Perfect Deviled Eggs

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These perfect Deviled Eggs are a hit and always the first to go at any party. I used to host Easter every other year and this is one of the dishes I made, it was always the first to go.


Units Scale
  • 1 dozen eggs
  • 1/4 cup mayonnaise
  • 2 Tablespoons Dijon Honey Mustard
  • 2 Tablespoons Chipotle Mustard
  • 1 tsp white vinegar
  • Salt and Pepper to taste
  • 1 tsp Thyme
  • 1 tsp Red Cayenne Pepper
  • Paprika (enough to sprinkle on top of eggs)
  • 1 pastry bag


  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.
  2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
  3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  4. Crack egg shells and carefully peel under cool running water.
  5. Gently dry with paper towels.
  6. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  7. Mash the yolks into a fine crumble using a fork.
  8. Add mayonnaise, vinegar, mustards, cayenne pepper, thyme, salt, and pepper, and mix well.
  9. Place yolk filling into pastry bag.
  10. Evenly disperse the yolk mixture into the egg whites using the pastry bag.
  11. Sprinkle with paprika and serve.
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