The Only Deviled Eggs Worth Arguing Over

Instructions

1. This recipe starts with peeled hard-cooked eggs. Need help? Click here (coming soon!) to learn how to make eggs that peel like a dream and don't look like the surface of the moon.

2. Slice the hard-cooked eggs in half lengthwise.

Tip: Use a sharp knife and clean it between cuts to prevent yolk smudges.

3. Pop out the yolks and transfer them to a mixing bowl. Be gentle to avoid tearing the whites.Set aside the whites. We like storing them in a container like this Covered Egg Holder.

Tip: Don’t stress about getting every bit of yolk out. Just scoop what you can quickly and move on — they’ll turn out great either way.

4. Use a fork to mash the yolks until no large lumps remain. We’ve tried fancy tools, but this always works best.

5. Add the mayonnaise, pepper, ground mustard, and paprika.

If you're using store-bought mayo, you may not need salt — taste first.

Homemade mayo? You might need a pinch after mixing. (Learn how to make your own mayonnaise here)

Stir with a spoon until smooth. Taste and tweak as needed — sometimes we add a little extra mustard for a kick.

Want a little zip? Add cayenne. Bobby says go big or go bland.

6. Fill each egg white with the yolk mixture. A spoon works just fine, but we prefer a piping bag with a medium star tip — it looks fancy and, with the plastic wrap hack (video coming soon!), it's actually faster and less messy.

7. Garnish the eggs with paprika — it’s classic, and we love the look and taste.

Tip: Don’t overdo it... You just need a little bit to give it a pop of color. Bobby calls this the “confetti moment.”