There is something so comforting about a platter of classic deviled eggs. The creamy filling, that gentle tang, and the pop of paprika always bring me back to family gatherings where these disappeared faster than anything else on the table. They are simple, nostalgic, and always welcomed with a smile.
Jump to:
This classic deviled eggs recipe gives you a smooth, velvety filling with just the right balance of richness and brightness. I've made them more times than I can count, and every batch reminds me why this little appetizer holds such a special place in my kitchen. Ready to make a batch together? Let's get started.
Why You'll Love This Recipe
- Uses simple ingredients you probably already have.
- Perfectly balanced creamy texture with a hint of tang.
- Great make-ahead appetizer for holidays and picnics.
- Naturally gluten-free and easy to customize.
- Always a crowd favorite at parties and potlucks.
INGREDIENTS
US Measurements:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt and ground black pepper, to taste
- Paprika, for garnish
Metric (for reference):
- 6 large eggs
- 45 g mayonnaise
- 5 g Dijon mustard
- 5 g apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Ingredient Notes & Substitutions
- Mayonnaise: You can use full-fat or light mayo. Full-fat gives the silkiest filling.
- Dijon mustard: Yellow mustard works in a pinch, but Dijon gives a deeper flavor.
- Vinegar: Apple cider vinegar adds a soft tang, but white vinegar or lemon juice can be used.
- Paprika: Smoked paprika adds a lovely warmth if you prefer a deeper note.
INSTRUCTIONS
- Boil the eggs. Bring a pot of water to a full boil. Lower the heat briefly so the water stops bubbling, then gently lower the eggs in with a skimmer. Turn the heat back to high and set a 14-minute timer. The whites will be firm and the yolks perfectly set.
- Cool the eggs. While they boil, prepare an ice bath. Once the timer ends, immediately transfer the eggs into the ice water. This cools them quickly and makes peeling much easier.
- Peel and slice. When the eggs are fully cooled, peel them and slice each egg lengthwise. Scoop the yolks into a mixing bowl and place the whites on a serving plate.
- Make the filling. Mash the yolks with a fork until they're crumbly. Add mayonnaise, Dijon, vinegar, salt, and pepper. Stir until smooth and creamy. If you want an ultra-fluffy filling, a hand mixer works beautifully.
- Fill and garnish. Spoon the filling back into each egg white. A small swirl on top makes them look extra pretty. Finish with a sprinkle of paprika.
Pro Tips for Success
Top Tip
- Older eggs peel more easily than very fresh eggs.
- Cooling the eggs fully is key to clean, smooth cuts.
- If the filling feels too thick, add a tiny splash of vinegar or mayo.
- For neater presentation, pipe the filling using a zip-top bag with the corner snipped.
- Chill the deviled eggs for at least 20 minutes before serving so the flavors settle.
Storage and Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Deviled eggs should not be reheated; enjoy them chilled or close to room temperature.
Make Ahead & Freezing
- Boil and peel the eggs up to 2 days ahead, storing them in the fridge.
- Mix the filling the day before, but keep it refrigerated in a sealed container.
- Do not freeze deviled eggs, as the texture becomes watery once thawed.
Tips and Variations
- Pickle twist: Add 1 teaspoon of finely minced dill pickles or relish for a bright crunch.
- Spicy version: Stir in a pinch of cayenne or a drop of hot sauce.
- Herb-kissed: Add fresh chives or dill for a fresh flavor.
- Smoky filling: A pinch of smoked paprika or chipotle powder adds warmth.
- Extra-creamy: Replace 1 tablespoon of mayo with sour cream.
FAQs
Slice a tiny sliver off the bottom of each egg white to create a flat base that sits steady.
Yes. Steaming or using an electric pressure cooker also works beautifully and can make peeling easier.
Your yolks may not have been mashed enough. Keep mashing until they look sandy before adding the other ingredients.
Absolutely. This recipe scales very easily, and deviled eggs are perfect for entertaining.
📖 Recipe
Classic Deviled Eggs
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
These classic deviled eggs are smooth, creamy, and perfectly tangy. Made with simple ingredients you already have on hand, they're a crowd-pleasing appetizer for parties, holidays, or casual lunches. Nostalgic, comforting, and always delicious.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Bring a pot of water to a boil. Reduce heat briefly and gently lower in the eggs. Return to a boil and cook for 14 minutes.
- Transfer the eggs to an ice bath to cool completely for easier peeling.
- Once cooled, peel the eggs and slice each one lengthwise. Remove the yolks and place in a bowl. Arrange whites on a serving plate.
- Mash the yolks with a fork until crumbly. Add mayo, Dijon, vinegar, salt, and pepper. Mix until smooth. Use a hand mixer for extra fluffiness.
- Spoon or pipe the filling back into the egg whites. Sprinkle with paprika to finish.
Notes
Store deviled eggs in the fridge for up to 3 days in an airtight container. Do not freeze. For make-ahead, boil and peel eggs up to 2 days early and mix filling 1 day in advance. Add extra mustard, pickles, or spices for flavor twists.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
Serving Suggestions
These classic deviled eggs shine on a party tray with fresh veggies, small sandwiches, or salty snacks. They also sit beautifully next to a holiday ham or roasted chicken. I often serve them with a crisp green salad for a light lunch.
Related Recipes
- You may also like my Easy Broccoli Bacon Salad Recipe, which pairs wonderfully with deviled eggs: https://letsflytasty.com/easy-broccoli-bacon-salad-recipe/
Comments
No Comments