Classic Deviled Eggs are the perfect appetizer for the holidays or anytime of the year. They are so easy to make and everyone loves them.
All you need are a few ingredients to make this classic finger-food!
I mean, is it really a party without deviled eggs? No, of course not!
If there is one dish that's guaranteed to show up at any southern gathering, I'd place my bet on the classic deviled egg!
Once the crowd starts to fill up their plates, the deviled eggs are usually the first thing gone! And for good reason, they are delicious!
They are guaranteed to be a crowd favorite!
So if you're in a pinch, whip up a dozen or so of this super easy recipe and everyone will be thanking you!
Ingredients
- Hard boiled eggs
- Mayo
- Vinegar
- Mustard
- Salt and pepper
- Paprika
How to make deviled eggs
Hard boil the eggs.
Bring a pot of water to a boil. Lower to a simmer and then carefully place the eggs in the pot. Let simmer for 12-14 minutes and then transfer them into an ice water bath to stop the cooking process. (Or use my Instant Pot Hard Boiled Eggs method.)
Peel the eggs and cut them in half length-wise. Place the egg whites onto a serving platter and the egg yolks into a bowl. Mash the egg yolks with a fork and then add the mayonnaise, mustard, white vinegar, salt and pepper. Mix until smooth and creamy. (photo 1)
To make filling the egg white halves easier, and for a pretty presentation, put the mixture into a ziplock bag or a piping bag. (photo 2)
Fill the center of each egg white with the deviled egg filling and top with a sprinkle of paprika. (photos 3 and 4)
Tips for success
- Use eggs that are at least 1 week old for easy to peel eggs.
- Use a spoon to fill the egg whites if you do not have piping bags or ziploc bags.
Variations
The deviled eggs are ready to serve but if you want to mix it up a little, check out the following ingredients you can add to the egg yolk mixture to make a variety of deviled egg flavors!
Deviled Eggs Add-Ins:
- sweet pickle relish
- bacon and everything bagel seasoning
- sriracha sauce
- ham and cheddar
- roasted red bell pepper
- pimento cheese
- hot sauce, blue cheese and chopped celery
- olives and sun-dried tomatoes
- bacon, blue cheese and chives
- smoked salmon, capers and lemon
How far in advance can I make deviled eggs?
Deviled eggs can be made one day in advance.
Hard boil the eggs and then prepare the filling, keeping it in a separate container. Right before serving, stir the filling and pipe it into the egg white halves.
How long do deviled eggs last
Once made, the deviled eggs can be stored in an air-tight container in the fridge for up to 3 days. If they last that long!
More great recipes you may like:
Did you make this Classic Deviled Eggs recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leaving a comment below!!
Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- garnish - paprika
Instructions
- Place the eggs in simmering water and cook for 14 minutes. Remove the eggs with a slotted spoon and immediately place them in an ice water bath for at least 5 minutes to stop the cooking and to make them easier to peel.
- Peel the shells from the eggs, rinse and then cut each egg in half, lengthwise. Place the egg white on a plate and place the eggs yolks into a bowl.
- Mash the egg yolks with a fork to break them up and then add the mayo, mustard, vinegar salt and pepper. Mix until smooth and creamy.
- Fill each egg white half with the egg yolk mixture and sprinkle with paprika. Refrigerate until ready to serve.
Video
Notes
- To Store: Keep the deviled eggs in the fridge in an air-tight container for up to 3 days. Deviled eggs do not freeze well.
Sarah says
Yummy. These were so easy to make
Manus Franks says
this simple mixture is good - maybe a bit more mustard - not much - also a bit more paprika
Louise Myers says
When I first saw the lead-in to your Facebook my first thought was "another deviled egg recipe". Surprise, your recipe is almost identical to the one I use every holiday, that guests can't get enough of. Except, for 8 eggs I add a heaping 1/4 tsp dried chopped onion and 1/2 tsp seasoned salt with enough mayo to rehydrate the onion. Refrigerate overnight to give the seasonings time to "marry".
Amy Duska says
I will definitely have to try adding the onion and seasoned salt. It sounds delicious! 🙂
Dan says
Love a good classic recipe! This reminds me of growing up when my grandma made this for holidays.
Amy Duska says
It reminds me of my childhood too 🙂