Classic Deviled Eggs

Why You’ll Love This Recipe

Classic Deviled Eggs are a timeless appetizer, perfect for gatherings, potlucks, and holiday tables. With their creamy, tangy filling and simple ingredients, they offer a satisfying bite that’s both elegant and easy to prepare. This crowd-pleasing dish delivers bold flavor in a small, convenient package.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggs
mayonnaise
Dijon mustard
white vinegar
salt
black pepper
paprika (for garnish)

directions

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.

Transfer the eggs to an ice bath to cool completely. Peel and slice them in half lengthwise.

Gently remove the yolks and place them in a mixing bowl. Set the egg whites aside.

Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle with paprika for garnish.

Servings and timing

This recipe makes 12 deviled egg halves (6 whole eggs).
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Cooling and assembly time: 10 minutes
Total time: 35 minutes

Variations

Use apple cider vinegar or lemon juice instead of white vinegar for a different tang.
Add finely chopped pickles or relish for extra texture and flavor.
Top with crispy bacon bits or chives for a savory twist.
Try spicy versions with a dash of hot sauce or cayenne pepper.

storage/reheating

Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
Do not freeze, as the texture may change.
Serve cold—no reheating necessary.

FAQs

Can I make deviled eggs ahead of time?
Yes, prepare them up to one day in advance and store covered in the fridge.

How do I keep the filling from being lumpy?
Mash the yolks thoroughly and mix until smooth for the best texture.

What’s the best way to pipe the filling?
Use a piping bag or a resealable plastic bag with the corner snipped off.

Can I use yellow mustard instead of Dijon?
Yes, but it will have a slightly different flavor—still delicious!

Why are my deviled eggs watery?
Too much vinegar or undercooked yolks can cause watery filling. Adjust accordingly.

How do I keep the eggs from rolling on the plate?
Slice a small bit off the bottom of each egg white to create a flat base.

Are deviled eggs gluten-free?
Yes, all the ingredients are naturally gluten-free.

How long should I boil the eggs?
Boil for about 10-12 minutes, then cool in an ice bath.

Can I double the recipe?
Absolutely, just scale the ingredients accordingly.

Can I add herbs?
Yes, fresh dill, parsley, or tarragon can add a refreshing note.

Conclusion

Classic Deviled Eggs are a simple yet flavorful appetizer that never goes out of style. They’re easy to make, endlessly customizable, and perfect for any occasion. Whether served at a party or as a snack, these creamy, tangy bites always hit the spot.

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