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Easy Deviled Eggs Recipe How to Make 100 Fast with Assembly Line Method

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This easy deviled eggs recipe uses an assembly line method to quickly prepare 100 deviled eggs with a creamy, tangy filling perfect for big gatherings and potlucks.

Ingredients

Scale
  • 50 large eggs
  • 1 cup (240 ml) mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika (for garnish, optional)
  • Chives or fresh parsley, finely chopped (for garnish, optional)

Instructions

  1. Place 50 large eggs in a large stockpot and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove from heat. Let sit for 12 minutes for fully hard-boiled eggs.
  2. Transfer the hot eggs to a large bowl filled with ice water. Let them chill for at least 10 minutes to stop the cooking process and make peeling easier.
  3. Working in batches, gently tap each egg on the counter and roll it to crack the shell, then peel under running water if desired. Place peeled eggs in a clean bowl.
  4. Slice each egg in half lengthwise using an egg slicer or sharp knife. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the whites on trays or plates for filling.
  5. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.
  6. Transfer the yolk mixture to a piping bag or resealable plastic bag with a small corner cut off. Pipe the filling neatly into each egg white half. Alternatively, use a spoon to fill.
  7. Lightly sprinkle smoked paprika over the filled eggs and add chopped chives or parsley for garnish.
  8. Serve immediately or cover and refrigerate for up to 2 days. Flavors meld beautifully after a few hours in the fridge.

Notes

If the yolk filling is too thick, add a teaspoon of milk or more mayonnaise gradually until desired creaminess is reached. Use an ice bath immediately after boiling to make peeling easier and prevent overcooking. Set up an assembly line for peeling, halving, filling, and garnishing to speed up the process. Filling too much can cause the topping to fall off, so pipe or spoon just to the edge.

Nutrition

Keywords: deviled eggs, easy deviled eggs, party appetizer, crowd-pleaser, assembly line method, quick deviled eggs, classic deviled eggs

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