The deviled eggs recipe everyone asks for. Classic, easy, and always delicious.
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Deviled eggs are a classic dish at family gatherings! Serve them chilled on a platter for Easter, picnics, or potlucks. They pair perfectly with ham, salads, or grilled mains.
This is the classic deviled eggs recipe that generations of deviled egg fans have looked forward to someone bringing to the potluck. The filling is smooth and creamy, achieved by mashing the yolks thoroughly with a fork or hand mixer. You can spoon it back into the egg white halves for a rustic look, or pipe it for a fancier presentation. A sprinkling of paprika and a garnish of fresh parsley on the platter is all they need to look as good as they taste – if they even last long enough for anyone to admire them.
Prep-Ahead Tips
You can make deviled eggs up to 24 hours in advance and store them, covered, in the refrigerator.
Deviled Eggs Recipe
Classic deviled eggs with creamy filling and just the right tang. The one you’ll make over and over for parties, holidays, and family gatherings.
Ingredients:
- 12 large eggs
- ½ cup mayonnaise
- 1½ tablespoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika, for garnish
Directions:
1. Place the eggs in a large saucepan and cover them with cold water.
2. Bring it to a rolling boil, then turn off the heat, cover, and let the eggs sit for 10–12 minutes.
3. Drain the hot water and transfer the eggs to cold water until they have fully cooled.
4. Peel the eggs and slice each one in half lengthwise.
5. Remove the yolks and place them in a bowl.
6. Mash the yolks thoroughly with a fork or hand mixer until they are smooth.
7. Stir in the mayonnaise, mustard, apple cider vinegar, salt, and black pepper.
8. Spoon or pipe the filling back into the egg whites.
9. Lightly sprinkle eggs with paprika before serving.
How to Store Leftovers
Cover deviled eggs and store them in the refrigerator for up to 2 days.
Printable Recipe for Deviled Eggs
Classic Deviled Eggs Recipe
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1½ tablespoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
Instructions
- Place the eggs in a large saucepan and cover them with cold water.
- Bring it to a rolling boil, then turn off the heat, cover, and let the eggs sit for 10–12 minutes.
- Drain the hot water and transfer the eggs to cold water until they have fully cooled.
- Peel the eggs and slice each one in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks thoroughly with a fork or hand mixer until they are smooth.
- Stir in the mayonnaise, mustard, apple cider vinegar, salt, and black pepper.
- Spoon or pipe the filling back into the egg whites.
- Lightly sprinkle eggs with paprika before serving.
Nutrition
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Pizza Egg Puffs with Pizza Dipping Sauce
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