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An overhead shot of classic deviled eggs arranged elegantly on a serving plate, ready for a party.

Deviled Eggs Recipe (Classic & Easy)

This classic Deviled Eggs Recipe is easy to make and results in a perfectly creamy, tangy filling. Learn the simple tips and tricks for making the best deviled eggs for any party, holiday, or gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 deviled eggs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise Good quality, full-fat
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 1/8 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • Paprika for garnish

Equipment

  • 1 Saucepan
  • 1 Mixing Bowl
  • 1 Piping Bag Optional, for filling

Instructions
 

  1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then remove from heat, cover, and let stand for 12 minutes.
  2. Transfer eggs to an ice water bath to cool completely. Once cool, peel the eggs and slice them in half lengthwise.
  3. Gently remove the yolks and place them in a medium bowl. Mash the yolks with a fork until they are a fine crumble.
  4. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Stir until the mixture is completely smooth and creamy.
  5. Transfer the filling to a piping bag (or use a spoon) and fill the egg white halves. Sprinkle with paprika and serve.

Notes

For the creamiest filling, make sure to mash the yolks very well before adding the other ingredients.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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