IE 11 is not supported. For an optimal experience visit our site on another browser.

The Best, Easiest Deviled Eggs

Courtesy Elena Besser
makes 10 deviled eggs

Chef notes

I think deviled eggs are a classic appetizer for any gathering at any time of year. My favorite tricks to make them extra special are adding a tad of vinegar for punch and some curry powder for warmth. This is my go-to when I need to bring something to a gathering but am short on time.

Technique tip: Deviled egg components can be made up to two days in advance of serving.

Swap option: Swap yellow mustard for Dijon.


  • 5 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon vinegar (apple cider, Champagne or white wine)
  • 1/2 teaspoon curry powder
  • kosher salt and freshly ground black pepper
  • smoked paprika, for garnish
  • 2 tablespoons chopped fresh dill and chives, for garnish (optional)



Bring a large pot of water to a boil. Delicately lower eggs into the boiling water and cook for 11 to 12 minutes. Once cooked, transfer to an ice bath to cool for 5 minutes. Crack eggs on a flat surface and peel off shells, using a small spoon to help remove the shells, as necessary.


Halve the eggs and separate the yolks from the whites. Place the yolks into a large bowl and mash with a whisk or fork until crumbled. Add mayo, mustard, vinegar and curry powder. Season with salt and pepper and whisk to combine until light and fluffy.


Place the yolk mixture into a zip-top bag or piping bag and pipe into the wells of the egg whites.


Top with paprika and optional fresh herbs and enjoy!