A reliable recipe for real life
Stuffed eggs are small, familiar, and endlessly useful: easy to pass around at a gathering but polished enough for a holiday table.
A quick ice bath makes the eggs easier to peel, while mayonnaise, Dijon, and vinegar give the yolk filling its creamy texture and balanced tang.
What you’ll need
Simple ingredients do their best work when each one has a clear purpose. The exact quantities and adjustable measurements are in the recipe card below.
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 0.13 tsp black pepper
- 1/2 tsp paprika, for garnish
- 1 tbsp fresh chives, chopped, optional
How to make stuffed eggs
Here’s the method at a glance. Use the interactive recipe card for the complete quantities and checkable cooking instructions.
- 01Cook the eggs
Place eggs in a saucepan, cover with cool water, and bring to a boil. Cover, remove from heat, and stand for 10–12 minutes.
- 02Chill
Transfer the eggs immediately to an ice bath and cool for at least 5 minutes.
- 03Peel and halve
Peel the eggs, slice them lengthwise, and carefully remove the yolks.
- 04Make the filling
Mash the yolks until fine, then mix with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
- 05Fill
Spoon or pipe the yolk mixture evenly into the egg-white halves.
- 06Garnish
Dust lightly with paprika and add chives if using.
- 07Chill and serve
Refrigerate until cool, then serve within 2 hours of setting out.
Recipe success tips
- ✓Eggs that are several days old often peel more cleanly than very fresh eggs.
- ✓An immediate ice bath stops cooking and helps separate shell from white.
- ✓For an extra-smooth filling, press the yolks through a fine sieve before mixing.
Easy variations
Replace some mayonnaise with ripe avocado and add lime juice.
Mix in Sriracha, cayenne, or finely chopped pickled jalapeño.
Fold finely crumbled bacon and sharp cheddar into the filling.
Notes & storage
- The filling can be prepared a day ahead and stored separately from the whites.
- Keep refrigerated in an airtight container and enjoy within 2 days.
Frequently asked questions
Can I prepare stuffed eggs ahead?
Yes. For the neatest result, refrigerate the whites and filling separately, then assemble up to a few hours before serving.
How do I make eggs easier to peel?
Use eggs that are not extremely fresh and move them straight into ice water after cooking.
How long can they sit out?
For food safety, return them to the refrigerator if they have been at room temperature for 2 hours.
