Devilled Eggs Platter with Dijon, Paprika and Chives
Why this recipe works
- Smooth filling: Finely mashed yolks whisked with mayonnaise create a creamy mixture that pipes neatly into the egg whites.
- Bright but balanced: Dijon mustard and cider vinegar cut through the richness of the yolks and mayonnaise without making the filling harsh.
- Easy to prepare ahead: The eggs are served chilled, making them well suited to advance preparation and relaxed entertaining.
Get the most out of this recipe
Timing notes
- Chill before serving: A short chill firms the filling slightly and helps the flavours settle before the platter is served.
- Keep the platter cold: Devilled eggs are best kept refrigerated until close to serving, especially when prepared for a buffet or gathering.
Ingredient notes
- Egg choice: Eggs that are not at their absolute freshest often peel more cleanly after boiling, which helps the whites stay neat.
- Adjust the sharpness: Taste the yolk filling before piping and add a little more vinegar if you prefer a brighter, sharper finish.
- Use sweet paprika: Sweet paprika adds colour and a gentle savoury note without making the eggs spicy.
Make-ahead tips
- Prepare in advance: The eggs can be made ahead and stored in a single layer in the fridge until needed.
- For the neatest finish: If presentation matters, keep the whites and filling separate, then pipe and garnish closer to serving.
- For taking to a gathering: Transport the eggs in a shallow airtight container and keep them chilled until they are ready to serve.
Common mistakes
- Avoid overcooking the eggs: A gentle simmer helps prevent rubbery whites and the grey-green ring that can form around overcooked yolks.
- Mash the yolks finely: Large yolk pieces can block the piping bag and make the filling look uneven.
- Do not freeze: Freezing can make the whites watery and cause the creamy filling to split.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce to a gentle simmer for 10 minutes. Drain and cool under cold running water until completely cool.
- Peel the eggs, then halve them lengthways. Carefully pop the yolks into a mixing bowl and set the whites on a serving platter. Chill the whites while you make the filling.
- Mash the yolks until fine, then whisk in the mayonnaise, Dijon mustard and apple cider vinegar until smooth and creamy. Season with the fine sea salt and black pepper. Taste and adjust with a little more vinegar if you want it sharper.
- Spoon the yolk mixture into a piping bag and pipe it neatly into the egg whites. Dust lightly with the sweet paprika and finish with the fresh chives. Chill for at least 20 minutes before serving.
Recipe notes
Tips
- For clean halves, slice the eggs with a sharp knife wiped between cuts.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs where available and keep the platter well chilled.
Substitutions
- Replace apple cider vinegar with white wine vinegar for a slightly softer acidity.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a speckled look.
Storage
- Refrigerate up to 2 days
- Store in a single layer in an airtight container in the fridge. Keep chilled until serving; deviled eggs do not freeze well as the filling can split and the whites turn watery.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Mustard
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