Classic deviled eggs

An American starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Eggs are a good candidate for organic sourcing to ensure quality and better animal welfare standards. Chives also benefit as they can be pesticide-heavy.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• to taste sea salt
• to taste black pepper
• to taste paprika
• 1 tbsp chopped chives

Method

1. Place the eggs in a single layer in a saucepan and cover with water by an inch. Bring to a boil over medium-high heat.
2. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10 minutes.
3. Drain the hot water and fill the pan with ice water to cool the eggs completely.
4. Peel the cooled eggs and slice them in half lengthwise.
5. Remove the yolks and place them in a bowl. Arrange the whites on a serving platter.
6. Mash the yolks with a fork, then mix in the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
7. Spoon or pipe the yolk mixture back into the egg white halves.
8. Sprinkle with paprika and garnish with chopped chives before serving.

Notes

• For a thin filling, add a bit more mayonnaise or a splash of cream.
• Deviled eggs can be prepared a day in advance and kept refrigerated.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.