Go Back

Classic Deviled Eggs

Creamy, tangy, perfectly seasoned Classic Deviled Eggs made with mayo, mustard, vinegar, and paprika. A timeless appetizer for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.