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Classic Deviled Eggs

A timeless comfort food appetizer made with creamy yolks, mayonnaise, and a touch of mustard, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 large large eggs Look for fresh but not too new; slightly older eggs peel easier.
  • 1/2 cup mayonnaise Use full-fat for richness or Greek yogurt for a lighter option.
  • 2 teaspoons Dijon mustard Adds a gentle tang; swap for whole-grain mustard for texture.
  • 1 tablespoon white wine vinegar or apple cider vinegar Brightens the filling.
  • 1/4 teaspoon kosher salt Plus more to taste.
  • 1/8 teaspoon freshly ground black pepper
  • Paprika for dusting Smoked paprika for a deeper flavor.
Optional mix-ins and garnishes
  • 1 tablespoon chopped chives
  • 1 teaspoon sweet pickle relish
  • a dash of hot sauce For bite.
  • a sprig of dill Garnish idea.
  • a halved cherry tomato Garnish idea.
  • crispy bacon bits Garnish idea.

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, cover the pan and remove it from the heat. Let the eggs sit, covered, for 10–12 minutes.
  3. Transfer eggs to an ice bath and chill for at least 5 minutes.
  4. Gently tap and peel each egg under cool running water to remove shells without tearing the whites.
  5. Halve the eggs lengthwise and scoop yolks into a bowl. Arrange the whites on a platter.
Filling
  1. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and velvety — taste and adjust seasoning.
  2. Spoon or pipe the yolk mixture back into the egg white cavities.
Serving
  1. Finish with a pinch of paprika, chopped chives, or bacon bits. Serve chilled or at cool room temperature.

Notes

For a vegan-ish take, replace egg yolks with mashed chickpeas and silken tofu. Store filled deviled eggs in an airtight container in the refrigerator for up to 2 days. Assemble whites and filling separately for up to 3 days before serving.