Creamy and tangy Deviled Eggs are a classic appetizer, perfect for parties, picnics, or any gathering. These bite-sized delights are packed with flavor, featuring a smooth, seasoned yolk filling with a hint of Dijon mustard and vinegar for a bit of zing.
Why I Love This Recipe
I love how simple yet elegant deviled eggs are. They require just a handful of ingredients and a little prep work, yet they always impress guests. The balance of creaminess from the mayonnaise, slight sharpness from the mustard and vinegar, and the subtle smokiness from the paprika makes these eggs irresistible. Plus, they are highly customizable—whether I add a bit of spice with jalapeños or freshen them up with chives, they always turn out delicious.
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 Dijon mustard
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika for garnish
Optional toppings: chives or pickled jalapeños
Directions
Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Peel the eggs under cold running water to make it easier.
Slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl, setting the whites aside.
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper, and mix until creamy. Adjust the seasoning to taste.
Spoon or pipe the yolk mixture back into the egg whites using a piping bag or a plastic bag with the corner snipped.
Sprinkle paprika over the tops for garnish and add optional toppings if desired.
Refrigerate for at least 20 minutes before serving to let the flavors meld. Serve chilled.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 12 deviled egg halves
Calories: 85 kcal per serving
Variations
Spicy Deviled Eggs: I like to mix in a bit of hot sauce or cayenne pepper for some heat.
Avocado Deviled Eggs: Replacing some of the mayonnaise with mashed avocado gives a creamy twist.
Bacon-Topped Eggs: Crispy crumbled bacon on top adds a smoky crunch.
Pickle Lovers’ Eggs: Chopped dill pickles or pickle juice add an extra tangy flavor.
Herb-Infused Eggs: Fresh dill or parsley mixed into the yolk filling makes these eggs extra fresh.
Storage/Reheating
Deviled eggs should always be stored in the refrigerator. I place them in an airtight container and keep them chilled for up to 2 days. Since eggs can absorb odors, I make sure they’re well covered. I don’t recommend freezing them, as the texture changes. There’s no need to reheat them—just serve them straight from the fridge!
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FAQs
How do I make deviled eggs ahead of time?
I prepare the eggs and yolk filling separately, storing them in the fridge for up to a day. Right before serving, I fill the egg whites and garnish them.
Why are my deviled eggs runny?
This usually happens if there’s too much mayonnaise or vinegar. I add the wet ingredients gradually to ensure the right consistency.
What’s the best way to peel hard-boiled eggs?
I find that cooling them in an ice bath for at least 5 minutes and peeling them under running water makes the process much easier.
Can I use a different type of mustard?
Yes! I sometimes swap Dijon mustard for yellow mustard or even a grainy mustard for a slightly different flavor.
How do I transport deviled eggs without making a mess?
I use a deviled egg tray with a lid or place them in a single layer inside a container with a damp paper towel to prevent sliding.
Conclusion
Deviled eggs are a timeless, easy-to-make appetizer that always hits the spot. Whether I’m bringing them to a party or just making a batch for a snack, they never last long. With endless ways to customize them, they can suit any occasion or flavor preference. Try out different variations and find your favorite twist.
📖 Recipe:
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Deviled Eggs
- Total Time: 25 minutes
- Yield: 12 deviled egg halves
- Diet: Vegetarian
Description
Creamy and tangy deviled eggs are the perfect appetizer for parties, picnics, or holiday gatherings. This classic deviled egg recipe features a smooth yolk filling with mayonnaise, Dijon mustard, and a hint of vinegar for a deliciously balanced flavor. Garnished with paprika and customizable with toppings like bacon, jalapeños, or fresh herbs, these bite-sized delights are always a crowd-pleaser.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika for garnish
Optional toppings: chives, pickled jalapeños, crispy bacon
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water (about 1 inch above the eggs). Bring to a boil over medium-high heat.
- Rest & Cool: Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath for at least 5 minutes to cool.
- Peel & Slice: Peel the eggs under running water and slice them in half lengthwise. Remove yolks and place them in a bowl.
- Make the Filling: Mash the yolks until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until creamy and well combined.
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg whites.
- Garnish & Serve: Sprinkle with paprika and add optional toppings. Refrigerate for 20 minutes before serving.
Notes
Make-Ahead Tip: Store egg whites and filling separately in the fridge for up to a day. Assemble before serving.
Texture Fix: If the filling is too runny, add less vinegar or mayonnaise.
Easy Peeling Tip: An ice bath and peeling under running water help remove shells easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12 deviled egg halves
- Calories: 85 kcal
