Don’t be shy! scoop, mash, and refill: these perfectly seasoned deviled eggs are fast, reliably delicious, and endlessly top-able
A few weeks ago a TikTok floated by where someone balked at eating half a dozen eggs — until they were mashed with mayo, stuffed back into their whites, and suddenly a whole tray seemed reasonable. Ever since, I’ve been craving deviled eggs.
We tend to think of them as a holiday party snack, but I find them perfect in summer. When it’s too hot to cook, and dinner is little more than a couple of cold salads and potato chips, deviled eggs round things out beautifully. They’re essentially egg salad, but neater, lighter, and infinitely more fun. I usually keep hard-boiled eggs in the fridge, so it’s just a matter of peeling, popping out the yolks, mashing them with mayo, and spooning them back in.
I keep my rules simple: no star piping tips (a sandwich bag with the corner snipped off is fine), always follow a recipe for consistency, and measure mayo properly because precision is what makes them come out perfect every time. I like the centers clean — no truffle, dill, or relish — but toppings are where chaos reigns. Here, I added pickled shallots, fried shallots, diced celery, chives, radishes, cornichon, and crisped dry chorizo. A dusting of hot smoked paprika (or a cayenne–chipotle blend) is my must-have finish. This recipe uses eight eggs, making sixteen halves, and offers no serving size suggestions — because here, judgment is off the table.
Pair them with other easy summer sides: a tomato or cucumber salad, chilled watermelon or fennel, a quick zucchini sauté, and prosciutto if my husband gets his way (which is often).
Makes | Active time | Total time |
|---|---|---|
16 deviled halves | ~15 minutes | ~15 minutes |
Ingredient | Amount |
|---|---|
Large hard-boiled eggs | 8 |
Mayonnaise | 3 tbsp + 1 tsp (≈45 g) |
Smooth Dijon mustard | 2 tsp (≈10 g) |
White wine vinegar | 1½ tsp (≈7 ml) |
Kosher salt | ¼ tsp |
Freshly ground black pepper | To taste |
Hot smoked paprika (for dusting) | To finish |
Garnish | Use |
|---|---|
Minced chives | sprinkle |
Finely diced celery | fold into filling or sprinkle |
Cornichons / pickles, diced | fold in or top |
Thinly sliced shallot — pickled or fried | top halves |
Radishes, minced | top |
Crispy chorizo bits or bacon | top for crunch |
Extra smoked paprika / cayenne | dust on top |
Peel the eggs. Peel under running cold water if that helps. Halve the eggs lengthwise and pop the yolks into a bowl. Arrange the empty white halves on a platter.
Make the filling. Mash the yolks with a fork until no lumps remain. Add mayonnaise, Dijon, white wine vinegar, salt, and black pepper. Mash and stir until the mixture is as smooth as possible. Taste and adjust seasoning.
Fill the whites. Either dollop the filling back into the whites with a spoon, or transfer the filling to a sandwich bag, snip off a corner, and pipe it into the egg wells. Fill evenly.
Finish. Dust with hot smoked paprika and scatter your chosen garnishes. Serve immediately (or chill briefly).
Hard-boiling tip: Use your usual favorite method
Texture control: For ultra-smooth filling, press yolks through a fine sieve before mixing; for rustic texture, mash by hand.
No piping bag? Snip a corner off a sandwich bag — works perfectly. The author avoids star tips.
Balanced flavor: The combo of Dijon + vinegar keeps the filling bright and cut through the richness of mayo and yolk. Adjust to taste.
Make-ahead: Fill and store covered in fridge for a few hours. Add delicate garnishes (fried shallot, chives) just before serving.
Serving ideas: Pair with simple summer salads, sliced tomatoes or cucumbers, prosciutto, or potato chips for an easy spread.
