A simple spring favorite from the Nicholas Markets kitchen—creamy, tangy, and made with clean, high-quality ingredients.
Made with corn and soy free eggs available at Nicholas Markets, this recipe comes together in minutes with simple, high-quality ingredients for fresh, flavorful results.
6 whole eggs
TOTAL YIELD
6 servings
PORTION SIZE
3-4 days
SHELF LIFE
~120
CAL / SERVING
Fresh & Simple
ABOUT THIS RECIPE
These deviled eggs are a simple spring staple – creaming, balanced, and made with quality ingredients that let the flavor shine. The key is using well-prepared eggs and allowing the filling to come together smoothly for the best texture and taste.
Total Time: 30 to 40 minutes
Cook Time: 10 to 12 minutes
Prep Time: 10 to 12 minutes
Rest Time (ice bath + cooling): 10 to 15 minutes
What You'll Need
Ingredients
Everything for one batch.
| Amount | Ingredient |
|---|---|
| 6 | large eggs (corn or soy free options available at Nicholas Markets) |
| 3 tablespoons | Mayonnaise |
| 1 teaspoon | Dijon mustard |
| 1 teaspoon | White vinegar |
| To taste | Salt & pepper |
| Garnish | Paprika |
Step by Step
HOW TO MAKE IT
Follow these simple steps for the best result.
Boil Eggs
Place eggs in a pot, cover with water, and bring to a boil.
Let Sit
Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
Ice Bath
Transfer eggs to an ice bath, then peel.
Remove Yolks
Slice eggs in half and remove yolks.
Mash Yolks
Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth.
Spoon Mixture
Spoon or pie mixture back into egg whites.
Garnish & Serve
Sprinkle it with paprika and serve!
Chef’s Notes
TIPS FOR THE BEST RESULT
| Method | Professional Advice |
|---|---|
| Start with properly cooked eggs. | Bring eggs just to a boil, then remove from heat and let them sit covered. This helps prevent overcooking and keeps yolks creamy instead of dry or chalky. |
| Use an ice bath immediately after cooking. | Cooling eggs in ice water for 10–15 minutes makes peeling easier and helps stop the cooking process for a better texture. |
| Mash yolks until completely smooth. | For a professional, creamy filling, break down the yolks fully before mixing in mayo and mustard. A fork or fine mesh sieve works well. |
| Balance flavor gradually. | Add mayo, mustard, vinegar, salt, and pepper in small amounts and adjust to taste. This prevents overpowering acidity or saltiness. |
| Pipe for a cleaner presentation. | Use a spoon or piping bag instead of filling by hand. It creates a smoother, more polished look—perfect for gatherings and brunch tables. |
Serve chilled on a platter, lightly garnished with paprika or herbs, and enjoy them fresh within a few hours for the best flavor and texture.
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Find our full selection of corn or soy free eggs at any of our four New Jersey locations. Visit in-store or order online.