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A plate of deviled eggs.

Classic Deviled Eggs

  • Author: Alexandra Stafford
  • Total Time: 22 minutes
  • Yield: 16 Deviled Eggs
  • Diet: Vegetarian


Adapted from several sources, including The New York Times and The Food Network


  • Egg steaming method adapted from J. Kenji Lopez Alt’s The Food Lab. I steam my eggs for 12 minutes, and I find that to be perfect, but it may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe.
  • Pickle Juice: This is a somewhat recent discovery and an underutilized ingredient in my kitchen. If you don’t have pickles on hand, you can use vinegar or fresh lemon juice in its place. 
  • To scale this recipe, I find that 1 tablespoon of mayonnaise for every 2 eggs is about right, and I like about 1 teaspoon of pickle juice for every 2 eggs as well, but I tend to like things on the acidic side, so as always, adjust to taste. I don’t like my deviled eggs too mustardy, so I find 1 teaspoon for 8 eggs to be about right, but, again, add more or less to taste. 


  • 8 eggs
  • kosher salt or flaky sea salt
  • freshly cracked pepper
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 24 teaspoons pickle juice or vinegar or lemon juice
  • 1/4 cup finely chopped chives
  • paprika, for finishing


  1. Cook the eggs. Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 12 minutes. Meanwhile, fill a bowl with ice and cover with water. After the 12 minutes, remove the lid, and carefully transfer the eggs to the ice bath.
  2. Peel and halve the eggs. Transfer the yolks to a large bowl. Transfer the halved, hollowed whites to a plate and transfer to the fridge.
  3. Mash the yolks with the back of a fork. Season with a pinch of salt and pepper to taste. Add the mayonnaise, mustard, and pickle juice starting with 1 – 2 teaspoons. Set aside a few teaspoons of the chives for garnish. Add the remaining chives to the yolks, and stir until you have a smooth mixture. Taste. Adjust with salt and pepper to taste. If it’s too creamy, add more pickle juice (or vinegar or lemon) to taste. If it’s not creamy enough, add another spoonful of mayonnaise. If you want more mustard flavor, add another 1/2 teaspoon or more to taste. 
  4. When the mixture is seasoned to your liking, you can use a small spoon to fill the egg white cavities or you can transfer it to a quart-sized storage bag, snip off a corner, and pipe it into the whites. 
  5. To finish, sprinkle with paprika and the reserved chives. 
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Keywords: classic, deviled eggs, pickle juice, chives