Traditional Deviled Eggs

This slightly spicy update of a summer tradition is sure to appeal to traditionalists as well as newcomers to the deviled egg scene.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 4 large eggs
  • 2 1⁄2 Tbsp. mayonnaise
  • 1 1⁄2 tsp. Dijon mustard
  • 1⁄2 tsp. hot pepper sauce
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground white pepper
  • 1 tsp. paprika


  • Place the eggs in a medium saucepan and cover with water. Bring to boil, reduce to a simmer, and cook for 9 minutes. Plunge the eggs into a bowl filled with ice water. Allow the eggs to cool completely, about 10 minutes.
  • Carefully peel the shells from the eggs. Cut the eggs in half and remove the yolks from the whites. Place the yolks in a bowl and add the mayonnaise, mustard, hot pepper sauce, salt, and pepper. With the back of a fork, mash all of the ingredients until blended.
  • Fill the egg whites with the yolk mixture using a teaspoon or a pastry bag fitted with a star tip. Dust with paprika. Chill until served.