Classic Deviled Eggs
Deviled eggs are the first plate to come back empty at any gathering I bring them to. Holidays, potlucks, a backyard get-together, they vanish before half the other dishes get touched.
They look like you fussed, but they could not be simpler, just hard-boiled eggs and a few things stirred into the yolks. My mother always made them for Easter, and the smell of paprika still takes me back to her kitchen table.
I make the filling extra creamy with a little mustard and vinegar for tang. Pipe it in if you want them pretty, or just spoon it, since they taste the same either way.
Why You’ll Love This Deviled Eggs
- Creamy, tangy, and always the first to disappear.
- Just a handful of ingredients.
- Easy to make ahead for a party.
- A classic for holidays and potlucks.
Ingredients for Deviled Eggs
- 6 large eggs, hard-boiled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar or pickle juice
- 1/4 teaspoon salt
- Black pepper
- Paprika, for garnish
How to Make Deviled Eggs
- Hard-boil the eggs, cool them in an ice bath, and peel them. See my method for perfect hard-boiled eggs.
- Slice each egg in half lengthwise. Pop the yolks out into a bowl and set the whites on a plate.
- Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon, vinegar, salt, and pepper.
- Stir until the filling is smooth and creamy, with no lumps.
- Spoon or pipe the filling back into the egg white halves.
- Dust the tops with paprika and serve, or chill until you are ready.
Tips
- Mash the yolks well, or press them through a sieve, for the smoothest filling.
- Spoon the filling into a zip-top bag and snip a corner to pipe it in neatly.
- Make them a few hours ahead and dust with paprika right before serving.
- A little pickle juice in place of vinegar adds a nice tang.
Frequently Asked Questions
How far ahead can I make them? Fill them up to a day ahead and keep them covered in the fridge. Add paprika just before serving.
How do I keep them from tipping? Cut a tiny sliver off the bottom of each white half so it sits flat.
More Recipes You’ll Like
- Classic Apple Pie
- Classic Beef Chili
- Classic Beef Stew
- Classic Chocolate Cake
- Classic Cornbread
- Classic Creamy Coleslaw
- Classic Ground Beef Tacos
- Easy Banana Muffins
- Classic Apple Pie (with a Flaky Golden Crust)
Classic Deviled Eggs
Course: AppetizerCuisine: American15
minutes15
minutesIngredients
6 large eggs, hard-boiled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon vinegar or pickle juice
1/4 teaspoon salt
Black pepper
Paprika, for garnish
Directions
- Hard-boil the eggs, cool them in an ice bath, and peel them. See my method for perfect hard-boiled eggs.
- Slice each egg in half lengthwise. Pop the yolks out into a bowl and set the whites on a plate.
- Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon, vinegar, salt, and pepper.
- Stir until the filling is smooth and creamy, with no lumps.
- Spoon or pipe the filling back into the egg white halves.
- Dust the tops with paprika and serve, or chill until you are ready.