Traditional Deviled Eggs

This slightly spicy update of a summer tradition is sure to appeal to traditionalists as well as newcomers to the deviled egg scene.

Serves: 8 / Hands-on: 20 minutes / Total: 40 minutes / Difficulty: Easy


  • 4 large eggs
  • 2½ Tbsp. mayonnaise
  • 1½ tsp. Dijon mustard
  • ½ tsp. hot pepper sauce
  • ½ tsp. salt
  • ½ tsp. ground white pepper
  • 1 tsp. paprika


  1. Place the eggs in a medium saucepan and cover with water. Bring to boil, reduce to a simmer, and cook for 9 minutes. Plunge the eggs into a bowl filled with ice water. Allow the eggs to cool completely, about 10 minutes.
  2. Carefully peel the shells from the eggs. Cut the eggs in half and remove the yolks from the whites. Place the yolks in a bowl and add the mayonnaise, mustard, hot pepper sauce, salt, and pepper. With the back of a fork, mash all of the ingredients until blended.
  3. Fill the egg whites with the yolk mixture using a teaspoon or a pastry bag fitted with a star tip. Dust with paprika. Chill until served.