This deviled eggs recipe is a classic for good reason.
Hard-boiled eggs are split in two and filled with a creamy seasoned egg yolk filling. It’s everyone’s favorite creamy appetizer!
You’ll Love These Deviled Eggs Because…
- Simple ingredients make this deviled egg recipe quick, easy, and budget-friendly.
- Perfect as a side dish, appetizer, or snack, they’re versatile and delicious for any occasion.
- You can prep ahead and store them separately, making them convenient for busy days or parties.
- The leftovers make great egg salad sandwiches!
What You’ll Need To Prep Classic Deviled Eggs
- Eggs: Start with fresh, large eggs and prepare them on the stovetop, in the air fryer, or in the Instant Pot. Check your eggs for maximum freshness.
- Mayonnaise: Mayonnaise is the creamy base for the filling.
- Vinegar: Vinegar adds a little tang.
- Mustard: A pinch of prepared mustard and a sprinkle seasoning is all you need.
Cooking Eggs for Deviled Eggs
Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.
Toppings
Make deviled eggs even more delicious with fun toppings.
- thin slices of dill pickle
- crumbled bacon
- chopped chives or fresh herbs
- sliced black olives
- red pepper flakes.
How to Make Deviled Eggs
- Boil, cool, and peel hard-boiled eggs as (recipe below).
- Slice the cooled eggs in half and remove the yolks.
- Mash the yolks with the remaining ingredients (except paprika).
- Fill the whites with the yolk mixture and garnish with paprika and fresh dill.
Tips for Perfect Eggs
- Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
- Eggs can be boiled a few days in advance.
- For an extra smooth filling, pulse it in a food processor if you’d like. Don’t overmix it.
- Place the filling in a piping bag or a sandwich bag and snip off the corner to make it pretty.
Serving and Storing Deviled Eggs
- Hard-boiled eggs can be made ahead. The halved whites and egg filling can be prepared and stored separately for up to 2 days in advance or until ready to assemble. Keep the filling in a zippered bag, snip off a corner, and pipe into egg whites. Easy peasy!
- Keep leftovers refrigerated in an airtight container for up to 2 days. Mash the leftovers to make the best egg salad ever!
Delicious Recipes for Deviled Eggs
Did you make this Deviled Eggs recipe? Leave us a comment and a rating below!
Deviled Eggs
Make this classic deviled eggs recipe as an easy side dish, appetizer, or a quick snack on the go.
Equipment
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- black pepper to taste
- smoked paprika and fresh dill weed for garnish
Instructions
- Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
- Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.
- With a fork, mash yolks into a fine crumble.
- Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
- Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.
- Garnish with a sprinkle of paprika and fresh dill weed.
Video
Notes
- Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
- Air Fryer Eggs (Boiled Eggs)
- Instant Pot Hard Boiled Eggs
- Eggs can be prepared a day in advance. Keep the whites and filling separate until ready to fill.
- Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
- Store leftovers in the fridge for up to 2 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.
Nutrition Information
Serving: 1egg | Calories: 68 | Carbohydrates: 0.2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 94mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 138IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish, Snack
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egg filling was great. I have never boiled my eggs the way this recipe instructs prior to this and will never to it again. Every single egg white is mangled from the shell sticking to it when peeling. I have always just thrown my eggs into cold water,nset the timer for 20 mins, and walked away. Rarely do I ever have the shells stick, and definitely never as bad as these. They taste great but they look absolutely embarrassing. Happy Thanksgiving. :-/
Oh dear, I have never had that problem. I am sorry that happened to you, Joy! The ice bath after cooking should help them peel nicely.
Wow!! This was my first time ever making deviled eggs, and the recipe turned out perfectly!! I used Vegenaise in place of mayonnaise as that’s what I had on hand.
Will absolutely be making these again! Thank you for an easy and delicious recipe!!
I am so glad you enjoyed them, Alysson!
May I recommend replacing the white vinegar with Dill Pickle Juice
We have this delicious dill pickle deviled egg recipe where we do exactly that! It’s so good.
Great recipe! My family loved them!
It’s a very easy recipe that doesn’t have laundry list of ingredients and produces exactly what it says on the tin.
Tastes bad, looks worse. Yellow mustard is flatly sour and full of vinegar, and you want me to add more vinegar on top of that? Pass. Plus yellow mustard has the added detriment of giving your filling a deeply unappealing crayola-yellow color. Luckily the solution is easy. Sub in Dijon mustard instead of yellow, and skip vinegar in favor of horseradish sauce. The result will be far better tasting and much more appealing to your guests when the hors d’oeuvres come out.
Thanks for leaving a review, Lindsay!
Delicious. Thank you.