Classic Deviled Eggs

That “keeper recipe” for classic deviled eggs that’s so good; they disappear fast!


  • 6 large eggs
  • 1 teaspoon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 dashes of Tabasco, optional
  • 1 tablespoon snipped fresh chives, optional
  • 3 tablespoons mayonnaise
  • Paprika, for garnish


  1. Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
  2. Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.
  3. With a fork, mash the egg yolks. Add mustard, tabasco (if using) salt, pepper, and chives, if using. Add the mayonnaise and stir to combine all ingredients with a fork.
  4. Fill each egg white half with about 1 to 2 teaspoons of the mixture and dust the tops with paprika.