Egg Recipes
Classic Broiled Deviled Eggs
Easy deviled eggs topped with a paprika sprinkle, perfect as a party appetizer or a protein-packed snack with a creamy, tangy filling.
Prep10 min
Cook12 min
Rest / chill5 min
Total27 min
Yield8 servings (16 halves)
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Place eggs in a single layer in a saucepan and cover with 1 inch cold water. Bring to a rolling boil over high heat.
- Cover pan, remove from heat and let eggs stand for 12 minutes.
- Drain hot water and rinse eggs under cold running water until cooled, about 5 minutes.
- Peel eggs and slice lengthwise; remove yolks and place in a bowl.
- Mash yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Fill egg whites evenly with yolk mixture using a spoon or piping bag.
- Sprinkle lightly with paprika and chill until serving.
A little kitchen know-how
Use eggs that are at least 5 days old for easier peeling.
Storage & leftovers
Store covered in refrigerator for up to 3 days; do not freeze. Serve chilled or at room temperature.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.