Classic Deviled Eggs

Classic Deviled Eggs
Prep Time
2 min
Cook Time
8 min
6 servings

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!



dozen large eggs
heaping Tbsp good mayonnaise
heaping Tbsp Dijon mustard
splash white vinegar
Tbsp chopped tarragon
Salt and freshly ground black pepper, to taste
Cayenne pepper



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

Step 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.

Step 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.

Step 3

Peel shells off cooled hard boiled eggs; slice lengthwise.

Step 4

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

Step 5

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

Step 6

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

Step 7

Squeeze mixture into each egg white halve.

Step 8

Sprinkle with cayenne pepper and enjoy.

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