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Best-Ever Deviled Eggs


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp hot sauce
  • 1 tsp Dijon mustard
  • Kosher salt
  • freshly ground black pepper
  • Chopped scallions for bunny decorations
  • Smoked paprika, for garnish


  • Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
  • Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper.
  • Spoon mixture into each egg.  
  • Snip scallions into tiny strips and press down so that they crease at the sides. When you prop them into the filling of the egg, they look like bunny ears.
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