If you’re looking for a simple, elegant, and timeless appetizer, deviled eggs are the answer. These creamy, tangy bites are perfect for holiday gatherings, summer picnics, or as a quick make-ahead snack. With just a few pantry staples, you can whip up a batch in no time. This recipe shows you how to make deviled eggs that are creamy, flavorful, and always a hit at parties.
Why You’ll Love This Recipe
- Smooth, creamy filling with a perfect balance of tang and spice
- Budget-friendly and made with simple ingredients you likely already have
- Customizable with endless variations and toppings
- A classic party favorite that never goes out of style
- Easy to prepare ahead of time for stress-free entertaining
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Optional toppings: chives, dill, crispy onions, or pickles
Step-by-Step Instructions
- Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes. Peel and pat dry.
- Slice each egg in half lengthwise and remove yolks. Place yolks in a bowl.
- Mash yolks with a fork until smooth.
- Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and add optional garnishes.
- Chill until ready to serve.
Tips & Variations
- Make them zesty – Add a dash of hot sauce or cayenne pepper for heat.
- Go classic – Keep it simple with paprika and chives.
- Add crunch – Top with crispy bacon bits, fried onions, or pickles.
- Make ahead – Store egg whites and filling separately, then assemble before serving.
- Lighter version – Swap mayonnaise with Greek yogurt for a healthier twist.
Storage & Freezer Instructions
- Refrigerator: Store assembled deviled eggs in an airtight container for up to 2 days. For best freshness, store filling and whites separately and assemble before serving.
- Freezer: Freezing is not recommended, as the texture of the eggs will change.
Serving & Pairing Ideas
- Perfect appetizer for Easter, Thanksgiving, or summer cookouts
- Pair with a crisp green salad or roasted vegetables
- Serve alongside grilled chicken, fish, or sandwiches
- Add to a brunch spread with muffins, fruit, and coffee
Frequently Asked Questions
Why are they called deviled eggs?
The term “deviled” refers to foods that are prepared with spicy or zesty seasonings. In this case, mustard and paprika give the eggs a little extra kick.
How do I make the filling smooth and creamy?
The trick is to mash the yolks thoroughly before mixing with the mayonnaise and mustard. Using a piping bag also makes filling neat and fluffy.
Can I prepare deviled eggs a day ahead?
Yes! You can boil and peel the eggs the day before. Keep the filling and whites stored separately, then assemble them the day you plan to serve.
What other toppings can I use?
Deviled eggs are versatile! Try garnishing with fresh herbs, smoked salmon, olives, or even a drizzle of sriracha for a modern twist.
Ready to Make It?
These deviled eggs are proof that simple recipes are often the best. Creamy, tangy, and topped with a sprinkle of paprika, they’re a guaranteed crowd-pleaser at any gathering. Save this recipe and give it a try the next time you need an easy appetizer—you won’t be disappointed!
You Might Also Like
- Garlic Parmesan Sweet Potato Wedges – Crispy, savory wedges perfect as a side dish.
- Almond Flour Pumpkin Bread – Moist and spiced, ideal for breakfast or snacking.
- Cauliflower and Cheddar Soup – Creamy, cheesy soup that warms you up on cold days.
- Maple Glazed Salmon – A sweet and savory main dish ready in under 30 minutes.
Classic Deviled Eggs
- Total Time: 25 minutes
- Yield: 12 halves (6 whole eggs) 1x
- Diet: Vegetarian
Description
Classic deviled eggs made with a creamy, tangy filling and a sprinkle of paprika. Perfect for parties, holidays, and potlucks.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika, for garnish
Optional toppings: chives, dill, crispy onions, or pickles
Instructions
1. Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Transfer eggs to an ice bath and let cool for 5 minutes. Peel and pat dry.
3. Slice each egg in half lengthwise and remove yolks. Place yolks in a bowl.
4. Mash yolks with a fork until smooth.
5. Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. Sprinkle with paprika and optional garnishes.
8. Chill until ready to serve.
Notes
These deviled eggs can be made ahead of time and stored in the fridge for up to 2 days. Add garnishes right before serving for best presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 65
- Sugar: 0.3 g
- Sodium: 105 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg