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Classic Deviled Eggs

These classic deviled eggs are creamy, tangy, and guaranteed to be the first to disappear at any gathering. With a simple combination of eggs, mayo, mustard, and a touch of paprika, they’re an easy crowd-pleaser you can whip up fast.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt just a pinch for good measure
  • Black pepper to taste
  • Smoked or regular paprika for garnish
Optional Add-Ins
  • Chopped pickles for an extra tangy crunch
  • Hot sauce if you like things a little fiery
  • Chives or green onions for fresh bite
  • Crumbled bacon because come on it’s bacon

Method
 

  1. Place the eggs in a pot and cover them with cold water by about an inch.
  2. Bring the water to a gentle boil over medium heat.
  3. Once the water starts boiling, turn off the heat, cover the pot, and let the eggs sit for 10 to 12 minutes.
  4. Drain the hot water and transfer the eggs to a bowl of ice water. Let them chill for at least 5 minutes.
  5. Peel the eggs carefully and slice them in half lengthwise.
  6. Remove the yolks and place them in a bowl. Mash with a fork until crumbly.
  7. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.
  8. Taste the filling and adjust seasoning or add more mustard or vinegar as desired.
  9. Fill the halved egg whites with the yolk mixture using a spoon or piping bag.
  10. Sprinkle smoked or regular paprika on top before serving.

Notes

Older eggs are easier to peel and result in a smoother experience. Mash yolks completely for best texture, and chill before serving for improved flavor. You can prepare the eggs and filling ahead of time; just store separately and assemble before serving.