Why You’ll Love This Recipe
Deviled Eggs are a classic, crowd-pleasing appetizer with a creamy, tangy filling nestled inside perfectly boiled egg whites. They’re easy to make, customizable, and ideal for everything from picnics and potlucks to holiday feasts. With their smooth texture and bold flavor, these bite-sized treats never go out of style.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large eggsMayonnaiseDijon mustardwhite vinegar or lemon juicesalt and pepperpaprika (for garnish)fresh chives or parsley (optional for garnish)
directions
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath to cool completely. Peel and slice in half lengthwise.
Remove yolks and place them in a bowl. Mash until smooth.
Add mayonnaise, mustard, vinegar or lemon juice, salt, and pepper. Mix until creamy.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with paprika and garnish with chopped herbs if desired.
Chill until ready to serve.
Servings and timing
This recipe yields 12 deviled eggs (from 6 whole eggs).Preparation time: 10 minutesCooking time: 10–12 minutesChill time: 10 minutesTotal time: 30–35 minutes
Variations
Add a dash of hot sauce or cayenne for heat.
Mix in sweet pickle relish or chopped dill pickles.
Use Greek yogurt in place of mayo for a lighter version.
Top with crumbled bacon or sliced olives.
Try smoked paprika or everything bagel seasoning for a twist.
storage/reheating
Store in an airtight container in the refrigerator for up to 2 days.Serve chilled; reheating is not recommended.Do not freeze.
FAQs
Can I make deviled eggs ahead of time?
Yes, prep and fill them up to a day in advance and store covered in the fridge.
Why are my eggs hard to peel?
Use slightly older eggs and chill them in an ice bath after boiling for easier peeling.
Can I use yellow mustard instead of Dijon?
Yes, it will be a bit tangier and more traditional.
Are deviled eggs keto-friendly?
Yes, they’re low in carbs and high in fat and protein.
Can I boil eggs in advance?
Absolutely—boil and refrigerate eggs for up to a week before using.
Can I use an egg cooker?
Yes, follow your cooker’s instructions for hard boiling.
How do I make them look fancy?
Pipe the filling with a star tip and add herbs or garnish.
Can I double the recipe?
Yes, scale up the ingredients evenly.
Can I add cheese?
Yes, shredded cheddar or cream cheese can be mixed in for a richer filling.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
Deviled Eggs are a timeless, easy-to-make appetizer that delivers creamy texture and bold flavor in every bite. Whether kept classic or dressed up with creative mix-ins, they’re sure to be a hit at any gathering. Quick, portable, and always satisfying, they’re a staple worth mastering.
PrintDeviled Eggs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 deviled eggs
- Category: Appetizer / Snack
- Method: Boil
- Cuisine: American
- Diet: Gluten Free
Description
Classic deviled eggs made with creamy yolk filling seasoned with mustard and mayonnaise—perfect as a party appetizer or picnic snack.
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise
- 1 tsp yellow mustard (or Dijon)
- ½ tsp white vinegar or lemon juice
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath to cool for 5 minutes. Peel and halve lengthwise.
- Gently remove yolks and place them in a bowl. Mash with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika before serving. Serve chilled.
Notes
- For easiest peeling, use eggs that are 7–10 days old.
- Use a piping bag for a neater presentation.
- Customize with mix-ins like relish, chives, or hot sauce.
- Make ahead and refrigerate for up to 2 days before serving.