How to Mash Egg Yolks for Deviled Eggs

by Brynne Chandler

Classic fare from the simplest country picnic to the most sophisticated city dinner, you'll find as many variations on deviled eggs as there are cooks making them. The technique for mashing the yolks remains the same for any type of deviled egg. How you season the yolk is up to you. The technique is a simple one, but the end result can be as sophisticated as you like.

Peel the hard-boiled eggs and rinse them under cool running water to remove any trace of shell fragments or membrane.

Slice the eggs in half lengthwise. Remove the yolk halves from the whites by coaxing them out and into a small bowl carefully with a fork. Use a spoon to scrape out any yolk that may have crumbled and been left behind.

Mash the yolks with a fork, use your fingers to shred them on a fine grater or press them through a mesh strainer with the back of a spoon, depending on how finely you want them mashed.

Add mayonnaise, mustard, chopped pickles or whatever else you want and mix it with the egg yolks until it forms a creamy paste. Season to taste with salt, pepper and paprika.

Items you will need

  • Fine grater (optional)
  • Mesh strainer (optional)
  • Mayonnaise
  • Mustard
  • Chopped pickles
  • Salt and pepper
  • Paprika


  • Add a few drops of white vinegar and a sprinkle of salt to the water before boiling your eggs to help avoid cracks, keep the whites from leaking out through any cracks that might appear and make the eggs easier to peel.


  • Do not overcook hard-boiled eggs because this can give the yolks a green tinge and bring out the sulfur in them which impairs the flavor.

About the Author

Emmy-award nominated screenwriter Brynne Chandler is a single mother of three who divides her time between professional research and varied cooking, fitness and home & gardening enterprises. A running enthusiast who regularly participates in San Francisco's Bay to Breakers run, Chandler works as an independent caterer, preparing healthy, nutritious meals for Phoenix area residents.

Photo Credits

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