Classic Deviled Eggs



It can be tricky waters to navigate saying you have the best deviled egg recipe, because there are many of us claiming that title, and rightfully so. This one is a very straight forward classic combination of dry mustard and mayonnaise so it relies on technique and proportions for its success.


6 eggs

1/4 cup mayonnaise (maybe a tablespoon or two more depending on how large the yolks are)

1/2 teaspoon kosher salt

1/2 teaspoon Coleman's Dry Mustard

Paprika for sprinkling finished eggs


  • Fill a small saucepan with about an inch of water fitted with a vegetable steamer basket

  • Carefully place the eggs in the steamer basket and bring the water to a boil

  • Once the water begins to boil, cover and set the timer for 13-14 minutes (more time for bigger or very cold eggs)

  • Keep the water at a steady boil (watch the water level)

  • When the time is up place the eggs to a bowl of cold water to cool down

  • When they are cool, peel the eggs and set on a paper towel to dry

  • Cut the eggs and place the yolks in a small strainer

  • Hold the strainer with both hands and with your thumbs, push the yolks through the strainer into a small bowl

  • Fold in the mustard, salt and mayonnaise and stir until well combined - add a bit more mayonnaise if needed

  • With two spoons fill the egg whites

  • Dust with paprika and serve


Steaming the eggs produces tender whites and no green ring around the yolks




Using a strainer is key to making the yolks fluffy and smooth