Classic Deviled Eggs

Some dishes never go out of style, and Classic Deviled Eggs are one of the most timeless appetizers ever created. Whether it’s a potluck, Easter brunch, game day spread, picnic, weekend gathering, or holiday celebration, deviled eggs always disappear faster than you put them down. And for good reason — they’re creamy, tangy, savory, and completely irresistible. These little bites strike the perfect balance between simple ingredients and rich flavor, making them both nostalgic and universally loved.

This recipe stays true to the classic method everyone knows and craves: smooth yolks mixed with creamy mayo, a pop of tang from mustard and vinegar, a hint of salt and pepper, and that iconic dusting of paprika on top. No tricks. No complicated ingredients. Just perfectly seasoned, velvety deviled eggs the way they’re meant to be.

And yet, despite their simplicity, the difference between good deviled eggs and perfect deviled eggs often comes down to technique — and this recipe covers every detail. From boiling eggs so they peel easily, to creating the ideal creamy filling texture, to piping (or spooning) the filling so each egg looks gorgeous, this guide guarantees deviled eggs that are smooth, flavorful, and beautifully presented.

Why This Recipe Works

✔ Familiar, nostalgic flavor

Everyone loves the classic combination of mayo, mustard, vinegar, salt, and paprika.

✔ Foolproof texture

Creamy, smooth filling that is neither too loose nor too stiff.

✔ Easy to scale

Perfect for small batches or huge party trays.

✔ Ingredients you already have

Eggs, mayo, mustard, vinegar, seasonings — nothing fancy required.

✔ Ready in under 30 minutes

Perfect for last-minute gatherings.

Ingredients

For the Deviled Eggs

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar (or pickle juice)
• 1/8 tsp salt
• 1/8 tsp black pepper
• Paprika, for topping

Optional Add-Ins

• 1–2 tbsp finely chopped chives
• 1 tbsp sweet pickle relish
• Pinch of garlic powder
• Pinch of cayenne
• Chopped parsley for topping

Instructions

1. Boil the eggs
   Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover with a lid, turn off heat, and let sit 10–12 minutes.
2. Cool and peel
   Transfer eggs to ice water for 5–10 minutes for easy peeling. Peel gently once cooled.
3. Slice and separate
   Slice each egg lengthwise and carefully remove the yolks into a bowl.
4. Make the filling
   Mash yolks with mayo, mustard, vinegar, salt, and pepper until creamy and smooth.
5. Fill the egg whites
   Spoon or pipe the filling into the egg white halves.
6. Garnish
   Sprinkle lightly with paprika and optionally top with parsley or chives.
7. Chill and serve
   Refrigerate 20–30 minutes for best flavor, or serve immediately.

Classic Deviled Eggs

Creamy, tangy, perfectly seasoned Classic Deviled Eggs made with mayo, mustard, vinegar, and paprika. A timeless appetizer for any gathering.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 halves

Course: Appetizer, Snack

Cuisine: American, Holiday

Calories: 55

Ingredients Equipment Method Notes

Ingredients

  

Deviled Eggs

• 6 eggs large
• 3 tbsp mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar or pickle juice
• 0.125 tsp salt
• 0.125 tsp black pepper
• paprika for topping

Optional Add-Ins

• chives finely chopped
• sweet pickle relish
• cayenne pepper optional

Equipment

• Saucepan
• Mixing bowl
• Knife
• Piping bag or spoon

Method

 

1. Place eggs in a pot, cover with cold water, and bring to a boil.
2. Turn off heat, cover with lid, and let sit for 10–12 minutes.
3. Transfer eggs to an ice bath for 5–10 minutes, then peel.
4. Slice eggs lengthwise and transfer yolks to a bowl.
5. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
6. Spoon or pipe filling into egg white halves.
7. Sprinkle with paprika and optional herbs before serving.

Notes

Chill before serving for best flavor and texture.

How to Boil Eggs Perfectly (No Green Rings!)

One of the most important parts of making deviled eggs is the boil. Overcooked eggs lead to chalky yolks and a green ring. Undercooked eggs crumble apart. Here is the no-fail method:

1. Place eggs in a single layer.
2. Cover with cold water by 1 inch.
3. Bring to a full boil.
4. Turn off heat, cover, and let sit.
5. Shock in ice water.

This ensures easy peeling and creamy yolks.

Tips for Perfect Deviled Eggs

✔ Use older eggs

Fresh eggs are harder to peel. Eggs 5–7 days old are ideal.

✔ Chill before peeling

Cold eggs peel significantly easier.

✔ Mash yolks very smooth

Lumps cause uneven texture. A fork or small whisk works best.

✔ Don’t overmix

Too much liquid makes the filling runny.

✔ Use a piping bag for clean presentation

A star tip creates the iconic deviled egg swirl.

Variation Ideas

Classic deviled eggs are perfect, but here are fun twists:

Bacon Deviled Eggs

Add crisp bacon crumbles to yolk mixture.

Spicy Deviled Eggs

Mix in sriracha, cayenne, or hot mustard.

Pickle Deviled Eggs

Stir in relish or chopped pickles.

Herb Deviled Eggs

Add dill, parsley, chives, or tarragon.

Smoky Paprika Eggs

Use smoked paprika instead of regular.

Serving Suggestions

Serve deviled eggs at:

• Holiday gatherings
• Brunch buffets
• Picnics
• BBQ cookouts
• Birthday parties
• Potlucks
• Snack boards
• Easter spreads

They pair beautifully with sandwiches, salads, roasted meats, and party finger foods.

Storing Deviled Eggs

• Fridge: Up to 2 days (best eaten fresh)
• Do not freeze (texture breaks)
• Make ahead: Boil eggs 2–3 days ahead and store uncut; fill the day of serving

Fun Facts About Deviled Eggs

• The word “deviled” simply refers to adding mustard or spices.
• Deviled eggs date back to ancient Rome!
• In the South, they’re often called “stuffed eggs” or “dressed eggs.”
• They are one of the most popular cold appetizers in the United States.