Katie's Deviled Eggs

  • Level: Intermediate
  • Yield: 6 servings
  • Total: 40 min
  • Active: 30 min


12 large eggs

1 cup mayonnaise 

1 tablespoon yellow mustard 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

Sweet paprika, for garnish 


  1. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
  2. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
Let's Get Cooking!

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8 Reviews

John R.

<b>To the other reviewers: </b>Salt is best measured by weight. 1 tsp Kosher Salt IS NOT equal to 1 tsp table salt. TS is approx 55% by measure of KS. Kosher salt even varies between mfgrs. ie Diamond and Morton do not measure the same. I use Morton, because that is what I can find.<br />Also I <b>jazz em up</b> with some crispy bacon slivers for tail feathers and the end of stuffed green olives for eyes. I wish I could post a picture, but just use the long white end for the eyes and you will be just fine.<br />Thanks Katie for the recipe. Just like my Mama used to make.

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