The New Classic Deviled Eggs - Rachael Ray In Season

The New Classic Deviled Eggs

This easy deviled egg is about to become your new go-to recipe.

Recipe by Charles Grayauskie

  • Makes 12 halvesServings


  • 6 eggs


  • 5 tbsp. mayonnaise

  • 1 tsp. distilled white vinegar

  • 1 tsp. Dijon mustard


  • Smoked paprika   


In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the topping. Transfer to a platter.

Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!