Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice cold water to cool down.For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
Peel the eggs and slice them in half, from tip to bottom.
Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.
Use fresh eggs for this recipe. You can check if your eggs are fresh by placing them in a bowl of water. Fresh eggs will sink to the bottom but eggs passed their prime will float.
When you have boiled the eggs, place them in a bowl of cold water. This will make them easier to handle and the shell will be much easier to remove.
I like to use a piping bag to place the filling in the eggs. You can also place the mixture in a ziplock bag and cut the corner off or simply spoon the mixture in.
How To Make Classic Deviled Eggs
Amount Per Serving
Calories 98Calories from Fat 86
% Daily Value*
Saturated Fat 1.8g9%
Vitamin A 200IU4%
* Percent Daily Values are based on a 2000 calorie diet.