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Appetizers

Deviled eggs with mustard and mayonnaise

Name: Deviled eggs with mustard and mayonnaise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 pieces
Cuisine: Slovak
Ingredients: 6 Eggs; 20 g Butter (softened); 2 tbsp Mayonnaise; 2 tsp Mustard (yellow); pinch Salt; pinch Ground black pepper; pinch Sweet paprika (ground, for sprinkling); 1 tbsp Chives (chopped)

Hard-boiled eggs filled with a creamy yolk, butter, mayonnaise, and mustard mixture, topped with paprika and chives. Makes 12 halves.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Servings: 12 pieces
Difficulty: Easy
Cuisine: Slovak

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Deviled eggs with mustard and mayonnaise are an easy cold appetizer for New Year's Eve or any holiday table. Hard-boiled eggs are halved, and the yolks are mixed with butter, mayonnaise, and mustard before being piped back into the whites.

They take half an hour to prepare and can be refrigerated until serving. For New Year's Eve, serve them alongside ham rolls with horseradish whipped cream and bite-sized appetizers.

Ingredients

Eggs 6
Butter (softened) 20 g
Mayonnaise 2 tbsp
Mustard (yellow) 2 tsp
Salt pinch
Ground black pepper pinch
Sweet paprika (ground, for sprinkling) pinch
Chives (chopped) 1 tbsp

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Instructions

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Boil the eggs
Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Rinse with cold water, let cool, and peel.
Remove the yolks
Cut the eggs in half lengthwise with a sharp knife and carefully scoop the yolks into a bowl with a teaspoon. Arrange the egg white halves on a plate, cut side up.
Make the filling
Mash the yolks finely with a fork, then mix with the softened butter, mayonnaise, and mustard until smooth and creamy. Season with salt and pepper.
Fill the eggs
Transfer the filling to a piping bag fitted with a star tip and pipe it into the egg whites, or spoon it in instead.
Garnish
Sprinkle the eggs with a pinch of paprika and the chopped chives. Refrigerate until serving.

Tip: Eggs that are at least a week old are better for filling because they peel cleanly and the halves stay intact. Press the yolks through a sieve for a smooth, lump-free filling.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 64 kcal
Protein: 3.2 g
Carbohydrates: 0.3 g
of which sugars: 0.1 g
Fat: 5.5 g
of which saturates: 1.9 g
Fiber: 0.1 g
Salt: 0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Plnené vajíčka s horčicou a majonézou na Silvestra