Why You’ll Love This Recipe
These classic deviled eggs are a staple at Easter, potlucks, and dinner in general. They’re simple, delicious, and always disappear fast!
- Just the right balance of creamy, tangy, and a little kick
- Budget-friendly (less than 10 cents per serving!)
- Perfect for make-ahead appetizers
- Easy enough for beginners, yet always a crowd-pleaser
- Customizable with toppings and mix-ins
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Classic Deviled Eggs
Ingredients
- 12 large eggs
- 3-4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- Dash of cayenne pepper
- 1 teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with water by one inch. Bring to boil; lower heat to a simmer and cook for 15 minutes.
- Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely. Peel eggs and cut each in half lengthwise.
- Remove yolks and place in a bowl. Mash yolks with a fork until smooth.
- Add 3 tablespoons of mayonnaise, mustard, vinegar, salt and cayenne pepper. Mix until well blended. Add additional tablespoon of mayonnaise if desired for smoother consistency.
- Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a Ziplock bag. If using a Ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
- Sprinkle filled eggs with paprika. Chill until serving.
Nutrition
Tips
Boil extra eggs. Toss an extra yolk or two into the filling so you can generously pipe it into the egg whites.
Cool eggs quickly. The ice bath makes peeling way easier and keeps the whites smooth.
Piping makes it pretty. Use a piping bag (or a zip-top bag with the corner snipped off) to fill the eggs neatly. A spoon works fine in a pinch!
Make them ahead. You can prep the filling a day in advance and keep it in a sealed bag. Pipe it into the egg whites just before serving.
Fun Twists to Try
Want to mix it up? Here are a few variations I love:
- Southern Style: Swap Dijon for yellow mustard and add a spoonful of sweet pickle relish.
- Smoky Bacon: Top each egg with crispy bacon bits and a dash of smoked paprika.
- Avocado Deviled Eggs: Replace some of the mayo with mashed avocado for a creamy twist.
- Spicy Sriracha: Add a squeeze of Sriracha to the filling for a little heat.
Pair these with my Classic Dill Red Potato Salad or Slow Cooker Baked Beans for the perfect picnic spread!
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6 comments
nataley
I think this is going to help me a lot although I would have put relish in it.
Kathy Dubree
I also put sweet pickle relish in mine. No cayenne.
Sally Penning
So do I. I also use reg. yellow mustard & tiny bit of apple cider vinegar. That’s the Southern way, tart & sweet, yuuuum.
jay
luv dem eggs