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Classic Deviled Eggs Recipe

These Classic Deviled Eggs are creamy, flavorful, and incredibly easy to prepare—perfect for Easter, potlucks, or any celebration. Made with simple ingredients like hard-boiled eggs, mayo, and mustard, they’re naturally gluten-free, low-carb, and crowd-pleasing. Whether served traditional or topped with extras like bacon or herbs, they’re a timeless appetizer everyone loves.
Print Recipe
Prep Time 15 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large 6 large eggs
  • 3 tsp mayonnaise​
  • 1 tsp Dijon mustard​
  • 1 tbs apple cider vinegar or white vinegar​
  • ⅛ tsp salt adjust to taste
  • ⅛ tsp freshly ground black pepper​
  • Paprika, for garnish​
  • Optional garnishes: chopped chives, dill, or parsley​

Equipment

  • Saucepan For boiling the eggs.​
  • Mixing Bowl To prepare the filling.
  • Knife For halving the eggs.
  • Spoon or Piping Bag To fill the egg whites with the yolk mixture.
  • Serving Platter To present the deviled eggs.​

Method
 

  1. Boil the Eggs:
  2. o Place the eggs in a single layer in a saucepan and cover with water, ensuring there's about an inch of water above the eggs.
  3. o Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover with a lid, and let the eggs sit for 9-12 minutes.
  4. Cool and Peel:
  5. o Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. This helps stop the cooking process and makes peeling easier.
  6. o Gently crack the eggshells and peel under running water to remove the shells smoothly.
  7. Prepare the Filling:
  8. o Slice the peeled eggs in half lengthwise.
  9. o Carefully remove the yolks and place them in a mixing bowl.
  10. o Mash the yolks with a fork until they reach a fine crumble.
  11. o Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is smooth and creamy. Adjust seasoning to taste.
  12. Fill the Egg Whites:
  13. o Using a spoon or piping bag, fill each egg white half with the yolk mixture.
  14. o Sprinkle paprika over the filled eggs for a classic garnish.
  15. o Optionally, top with chopped chives, dill, or parsley for added flavor and presentation.
  16. Serve:
  17. o Arrange the deviled eggs on a serving platter.
  18. o Serve immediately or refrigerate until ready to serve. Best enjoyed chilled.
  19. Appetizer Spread: Pair with other finger foods like cheese platters, vegetable crudités, or shrimp cocktails for a diverse appetizer table.
  20. Picnics and Potlucks: Deviled eggs are portable and always a hit at gatherings.
  21. Holiday Meals: A staple during Easter, Thanksgiving, and other festive occasions.

Notes

  • Egg Freshness: Slightly older eggs tend to peel more easily than very fresh ones.​
  • Customization: Feel free to experiment with add-ins like relish, hot sauce, or bacon bits to tailor the flavor to your liking.​
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Serving Platter Tip: To keep your eggs looking perfect on the table, use a deviled egg tray with a lid— it’s perfect for storing and serving without any mess.
  • Hard-Boiling Helper: A rapid egg cooker can save you time and ensure consistent results.
  • Piping Made Easy: For a more elegant presentation, transfer the yolk mixture into a reusable piping bag or use a simple zip-top bag with the corner cut off.
Always check the freshness of your eggs before boiling, and refrigerate leftovers in an airtight container for up to two days.