Name: Classic Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon yellow mustard; 1/2 teaspoon white vinegar; Salt and pepper to taste; Paprika, for garnish

A timeless appetizer that never goes out of style, classic deviled eggs combine creamy egg yolks with tangy mustard, a touch of vinegar, and just enough spice to keep things interesting. Whether I’m planning a holiday spread, attending a potluck, or just looking for a protein-packed snack, these deviled eggs are always a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

3 tablespoons mayonnaise

1 teaspoon yellow mustard

1/2 teaspoon white vinegar

Salt and pepper to taste

Paprika, for garnish

Directions

I place the eggs in a single layer in a saucepan and cover them with water by at least 1 inch.

I bring the water to a boil over high heat. Once it reaches a boil, I turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.

Then, I transfer the eggs to a bowl of ice water and let them cool completely—about 5 minutes.

Once cooled, I peel the eggs and slice them in half lengthwise.

I remove the yolks and mash them in a small bowl.

Then I mix in the mayonnaise, mustard, vinegar, salt, and pepper until the filling is smooth.

I spoon (or pipe) the mixture back into the egg whites.

I finish by sprinkling a bit of paprika on top and serve them chilled.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 6 servings

Calories: 60 kcal per serving

Variations

Spicy Kick: I sometimes add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture for a little heat.

Pickle Relish: For a tangier flavor, I like to mix in a teaspoon of sweet pickle relish.

Avocado Twist: Replacing half the mayo with mashed avocado gives a unique flavor and a nutrition boost.

Smoky Flavor: A touch of smoked paprika instead of regular paprika really takes things up a notch.

Herb Freshness: I add chopped chives or dill for an herby, fresh bite.

Storage/Reheating

I store deviled eggs in an airtight container in the refrigerator for up to 2 days. To keep them fresh, I try to fill the eggs shortly before serving. I don’t recommend freezing deviled eggs, as the texture tends to get watery and rubbery. Reheating isn’t necessary—they’re best served chilled.

FAQs

How do I make the yolk filling extra smooth?

I mash the yolks thoroughly with a fork and mix well with the other ingredients. For an ultra-smooth texture, I sometimes use a small food processor.

Can I make deviled eggs ahead of time?

Yes, I boil and peel the eggs a day ahead and store the whites and filling separately in the fridge. I just assemble them before serving.

What if my eggs are hard to peel?

Older eggs peel more easily than fresh ones. After boiling, I immediately transfer them to an ice bath, which helps separate the shell from the egg.

Can I double the recipe?

Absolutely. This recipe scales well, so I just double the ingredients to make 12 deviled eggs (24 halves) for larger gatherings.

Are deviled eggs healthy?

They can be. I like that they’re low in carbs and high in protein. Using avocado or Greek yogurt instead of mayo can make them even lighter.

Conclusion

Classic deviled eggs are a must-have for parties, picnics, and snack time. They’re easy to prepare, endlessly customizable, and always a crowd-pleaser. I keep coming back to this recipe because it’s reliable, quick, and delicious every single time.

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