American · Appetizers & snacks

Classic deviled eggs

Name: Classic deviled eggs
Prep time: 25 min
Cook time: 14 min
Total time: 54 min
Yield: 24 halves
Cuisine: American
Ingredients: 12 large eggs; 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon yellow mustard; 2 teaspoons dill pickle brine or white vinegar; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; Smoked or sweet paprika, for dusting; 2 tablespoons finely chopped chives

Tender egg-white halves filled generously with smooth, mustardy yolks and finished with paprika and chives.

About 55 minTotal

About 40 minActive

$Cost

EasyDifficulty

Makes 24 halves

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details
Steamer basket
Skip straining only if the whites are fully blended; the texture may be less even.
Best single workhorse
Winco 8-inch Fine Mesh Strainer · MS3A-8S
View at Amazon
Best useful size set
Cuisinart Fine Mesh Strainer Set · CTG-00-3MS
View at Amazon
Another workable path: Skip straining only if the whites are fully blended; the texture may be less even.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared mesh fineness, bowl size, handle and bowl-rest construction, versatility, cleaning, and stable model identity. Editorial and kitchen testing informed the use cases; manufacturer specifications established materials and dimensions. Kwilt has not strained this egg mixture with these tools.
Winco 8-inch Fine Mesh Strainer · MS3A-8S: The broad mesh lets a full egg mixture pass quickly and remains useful for rice, vegetables, pasta, and sifting. Trade-off: An 8-inch basket is larger than this Recipe strictly needs and asks for more drawer or hanging space.
Cuisinart Fine Mesh Strainer Set · CTG-00-3MS: The medium strainer suits this egg mixture while the smaller and larger sizes make the set useful beyond one Recipe. Trade-off: The lighter construction is easier to bend and less reassuring for heavy daily use than a single restaurant strainer.
Another workable path: You can skip straining if the whites are fully blended and you accept a slightly less even texture. A smaller tea strainer is too slow for this batch.
Sources
Epicurious Winco use review
Food Network tested comparison
Winco product details

Ingredients

1× recipe · Makes 24 halves

12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon yellow mustard
2 teaspoons dill pickle brine or white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Smoked or sweet paprika, for dusting
2 tablespoons finely chopped chives

Instructions

Bring 1 inch of water to a boil in a fitted with a steamer basket. Add cold eggs in one layer, cover, and steam 13 minutes. Transfer immediately to a large ice bath for 15 minutes.
Tap each egg all over, roll gently, and peel under a thin stream of cool water. Slice lengthwise and remove yolks without tearing the whites.
Press yolks through a into a bowl or mash completely smooth. Stir in mayonnaise, both mustards, pickle brine, Worcestershire, salt, and pepper until glossy and soft enough to spoon or pipe.
Fill each white generously with about 1 tablespoon yolk mixture. If making ahead, refrigerate whites and filling separately and assemble within two hours of serving.
Dust lightly with fresh paprika and finish with chives. Keep chilled until serving and discard eggs left above 40°F for more than two hours.

United StatesNorth America · older Mediterranean and European roots

From the table

About this recipe

Stuffed eggs are much older than the modern American deviled egg. Cooks around the Mediterranean and Europe seasoned boiled eggs in many forms; in English-language cooking, “deviled” became a description for assertively seasoned food rather than proof of one inventor or birthplace.

In the United States, halved eggs refilled with yolk, mayonnaise, mustard, and paprika became durable picnic, holiday, church-supper, and potluck food. Smithsonian accounts also place deviled eggs among foods carried through African American community and migration traditions. This recipe belongs to that modern American branch while acknowledging its older stuffed-egg family.

Sources

Dinner does not stop at the recipe