Classic Deviled Eggs

  • prep time2 min
  • total time 10 min
  • serves 6

This is a classic recipe with a little twist that everyone will love.

Why I love this recipe

This is a great recipe to make with your kids or for those unexpected guest that show up!

35 Ratings
Directions for: Classic Deviled Eggs


½ dozen large eggs

2 heaping Tbsp good mayonnaise

1 heaping Tbsp Dijon mustard

1 splash white vinegar

½ Tbsp chopped tarragon

Salt and freshly ground black pepper, to taste

Cayenne pepper


1. Place your eggs in a large pot and fill with cold water until the eggs are completely covered. Place on high heat until the water comes to a boil; once the water has boiled turn off the heat and let the eggs sit in the boiled water for 7-8 mins.

2. Test the eggs to ensure they are hard boiled by removing one and spinning it on it's side. If it spins without wobbling then it's fully cooked. If it wobbles a lot, place back in the pot for a couple more minutes.

3. Peel shells off cooled hard boiled eggs; slice lengthwise.

4. Using a small spoon remove the yolks from the whites into a small bowl.

5. Mix all ingredients (except cayenne) together in a bowl until smooth. If you find the mixture a bit dry, add more mayonnaise.

6. Spoon mixture into a ziptop bag; seal the bag and cut a small slit in one of the corners.

7. Squeeze mixture into each egg white halve.

8. Sprinkle with cayenne pepper and enjoy.

Tips and Substitutions

If you aren't a fan of tarragon, feel free to use any other leafy herb or feel free to omit all together.

Source and Credits

Courtesy of Food Network Canada Community

See more: Appetizer, Eggs/Dairy, Herbs, Kid-Friendly, Quick and Easy

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