Farmhouse Style Deviled Eggs

Halved deviled eggs arranged on a round brown plate on a white surface.

Farmhouse style deviled eggs made with a smooth, well-seasoned yolk filling and finished with a light touch of smoked paprika. This simple, easy deviled egg recipe keeps the focus on clean flavor and a classic presentation that fits any appetizer spread.

Course Appetizers

Cuisine American

Prep Time 10

Cook Time 12

Cooling Time 20

Total Time 42

Servings servings

Calories 135kcal

Author Diane Gail

Ingredients

6 large eggs
1/4 cup mayonnaise
salt to taste
black pepper to taste
smoked paprika garnish

US Customary - Metric

Instructions

Place eggs in a pot, cover with water by 1 inch, bring to a gentle boil, then reduce to a simmer and cook for 10–12 minutes.
Transfer eggs to cold water and let sit until fully cooled.
Peel eggs and slice in half lengthwise.
Scoop yolks into a bowl, keeping whites intact.
Add mayonnaise, salt, and pepper to yolks and mash until smooth.
Spoon yolk mixture evenly into egg white halves.
Sprinkle with smoked paprika and serve.

Notes

Adjust texture: Add mayonnaise in small amounts until the filling reaches a smooth consistency without becoming loose.
Season to taste: Taste the filling before assembling and adjust salt and pepper as needed for balance.
Alternative filling method: Transfer the yolk mixture to a small bag and pipe into the egg whites for a cleaner, more uniform finish.
Make ahead: Prepare and fill the eggs a few hours in advance and keep covered until ready to serve.
Storage: Store leftover deviled eggs covered in the refrigerator and use within 3 days.

Nutrition