25-Minute Creamy Deviled Eggs
Deliciously creamy deviled eggs with a hint of mustard and optional crispy breadcrumbs. High in protein, low in carbs, and easy to make, they’re perfect for snacks, brunch, or quick appetizers.
Equipment
- 1 medium saucepan
- 1 large bowl (for ice water bath)
- 1 small skillet
- Fork
- Small bowl
- Piping bag or plastic bag with 1/2-inch tip
- Spoon
Ingredients
For the deviled eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons mustard yellow, Dijon, or horseradish
- 1/4 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 2 fresh chives thinly sliced
- Paprika for garnish
For the optional breadcrumb topping:
- 1 tablespoon unsalted butter or olive oil
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 pinch kosher salt
Instructions
- Preparing the Eggs for Boiling: Place six large eggs into a medium saucepan. Add enough cold water to cover the eggs by about one inch. Using cold water helps prevent cracking and ensures even cooking. Place the saucepan over high heat and bring the water to a rolling boil. Once the water reaches a boil, immediately remove the pan from heat and cover it with a tight-fitting lid. Let the eggs sit undisturbed for 10 minutes to finish cooking gently, producing creamy yolks without overcooking.
- Preparing an Ice Water Bath: While the eggs are sitting in hot water, prepare a large bowl filled halfway with ice and cold water. This ice water bath will rapidly cool the eggs after boiling, making peeling easier and preventing the yolks from developing a greenish ring. Having this ready before the eggs are done ensures a smooth transition from hot to cold.
- Making the Optional Breadcrumb Topping: If you’d like a crunchy topping for your deviled eggs, melt one tablespoon of unsalted butter or heat one tablespoon of olive oil in a small skillet over medium heat. Add 1/4 cup of panko breadcrumbs and toast them gently, stirring constantly, for 1–2 minutes until fragrant and golden brown. Remove the skillet from heat, then stir in 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and a pinch of kosher salt. Transfer the toasted breadcrumbs to a small bowl and set aside to cool. This topping will add a delightful crunch and extra flavor to your deviled eggs.
- Cooling the Eggs: After the 10-minute resting period, carefully transfer the hot eggs to the ice water bath using a slotted spoon. Allow them to sit in the ice water for at least 2 minutes, or until fully cooled. This cooling step halts the cooking process, making sure your yolks stay creamy rather than dry and crumbly.
- Peeling the Eggs: Once cooled, gently tap each egg on a counter or hard surface to crack the shell in several places. Begin peeling from the wider end, which usually contains an air pocket and makes peeling easier. Rinse the peeled eggs under cold water to remove any tiny shell fragments. Pat the eggs dry with a paper towel to avoid slipping during slicing.
- Halving the Eggs: Using a sharp knife, slice each egg in half lengthwise. Take care to cut cleanly through the yolk to keep the halves neat. Place the egg whites on a serving platter with the cut-side facing up. Set aside the yolks in a small mixing bowl, as these will form the creamy filling.
- Preparing the Yolk Filling: Mash the egg yolks thoroughly with a fork until completely smooth, with no large lumps remaining. Add 3 tablespoons of mayonnaise and 2 teaspoons of your chosen mustard—yellow, Dijon, or horseradish—along with 1/4 teaspoon of kosher salt. Mix until silky and creamy. Taste the mixture and adjust seasoning with freshly ground black pepper and additional salt if necessary. The filling should be rich, flavorful, and easy to pipe or spoon into the egg whites.
- Filling the Egg Whites: Transfer the yolk mixture into a piping bag fitted with a 1/2-inch tip. If you’re using a small plastic bag instead, snip off one corner to create a piping opening. Pipe a generous, heaping tablespoon of the yolk mixture into the center of each egg white. For a more rustic look, you can also use a spoon to fill the egg whites.
- Adding Garnish and Breadcrumbs: Sprinkle the filled eggs lightly with paprika for color and flavor. Garnish with thinly sliced fresh chives to add a fresh, mild onion flavor. If using the toasted breadcrumb topping, sprinkle a small amount over each deviled egg to add crunch and a subtle roasted flavor. This combination of creamy filling and optional crunch makes the deviled eggs visually appealing and delicious.
- Serving and Storage Tips: Serve the deviled eggs immediately for the best texture and flavor. If preparing ahead, refrigerate the filled eggs in an airtight container for up to 3 days. For best results when making ahead, hard-boil and peel the eggs up to a day in advance. The yolk filling can also be made and stored in a piping bag or airtight container, with plastic wrap pressed on the surface, then assembled just before serving.
Notes
- Use eggs that are 5–10 days old for easier peeling; very fresh eggs can crack or be harder to peel.
- Mash yolks thoroughly for a smooth, creamy filling—no lumps for a silky texture.
- Substitute part of the mayonnaise with Greek yogurt for a lighter, tangy variation.
- Toasted panko breadcrumbs add a crunchy, nutty topping but are optional.
- Adjust seasonings carefully; small tweaks in salt, pepper, or mustard can enhance flavor.
- Let the yolk filling sit for 15–20 minutes before piping to allow flavors to meld.
- Make eggs ahead of time by boiling and peeling them a day in advance; store filling separately for best freshness.
