These classic deviled eggs are a staple for holidays, potlucks, and parties. Made with simple ingredients and a rich, creamy filling, they’re an easy appetizer everyone loves. They’re make-ahead friendly and always disappear fast.
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Holly’s Recipe Highlights
- Flavor: Rich mayo, bright vinegar, and mustard with a peppery bite and smoky paprika make them party-perfect.
- Prep Note: Make deviled eggs up to 2 days ahead and chill until ready to serve.
- Recommended Tools: Try using a piping tip to make fancy-looking deviled eggs.
- Time-Saving Tip: You can buy pre-boiled and perfectly shelled eggs near the deli at most grocery stores.
- Serving Suggestions: I can always be counted on to bring these to every family gathering in my handy deviled egg tray. Sometimes I change up the flavor and make avocado deviled eggs, jalapeno mustard deviled eggs, or pimento cheese deviled eggs.
Ingredients
- Eggs: Use large eggs. Slightly older eggs often peel more easily than very fresh ones.
- Mayonnaise: Full-fat mayonnaise gives the smoothest, richest filling. You can swap it with Greek yogurt for a tangier, lighter version.
- Vinegar: It brightens the filling. Swap it with pickle juice or apple cider vinegar for a different tang.
- Variations: Add relish for tang, a dash of hot sauce or cayenne for heat, or a spoon of sour cream or softened cream cheese for extra creaminess. Sprinkle with bacon bits or chives.
How to Make Classic Deviled Eggs
- Boil the eggs.
- Halve the eggs and remove the yolks (full recipe below).
- Mash the yolks. Stir in mayo, vinegar, mustard, salt, and pepper.
- Fill the whites with the yolk filling. Finished with a sprinkle of paprika and dill.
Deviled Egg Filling Tips
- For the smoothest filling: Mash yolks very smooth first, then add mayo and mix until fully creamy.
- Prevent gray-green yolks: Chill the eggs in ice water right after cooking.
- Easy Peeling: Peel under cool running water to slip shells off faster and rinse away tiny bits.
- Filling too thick? Add a few drops more of mayo or vinegar until it pipes easily.
- Make ahead tip: store whites and filling separately (up to 1 day) and fill before serving to avoid soggy whites.
- Transport tip: Line a container with a paper towel, nestle eggs tightly, and garnish once you arrive.
Store Deviled Eggs
Keep leftovers in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze.
If making ahead, for the best texture, keep filling and whites separate and fill closer to serving. Leftovers can also be mashed and used in egg salad for sandwiches or wraps.
Boiled Egg Favorites
Did you make this Deviled Eggs recipe? Leave a rating and comment below!
Equipment
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- 1 dash 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 Boiled Eggs (personal favorite)
- 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 4 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.
Nutrition Information
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
great
I like this simple recipe but like many reviewers I have always used sweet pickle juice I lieu of the vinegar. As far as cooking the eggs I recommend steaming rather than boiling. I place the eggs in a steamer basket for 15 minutes after the water boils. I cool them by simply running cold water into the pot allowing it to overflow until it runs cool. To peel I place an egg in a sturdy glass and shake vigorously for a second or two. The peels slide right off.
Thank you for sharing your steaming tips!!
Here is the key and trust me on this I even do it with fresh eggs. Leave them out the night before and use older eggs, and
Yummy 😋
I love your recipes. Every time I us One it turns out beautifully. Thanks Susan
I loved this recipe. Since it was the first time I made it, I went exactly by the recipe. Next time, I would use slightly less vinegar (maybe 3/4 tsp instead of 1 tsp) to make the filling a little more firm and less acidic, but it’s delicious as it is. I have been looking for a deviled egg recipe that is not too bland, and this one is a winner.
In the south we always add sweet pickle relish, a teaspoon or to your liking! It’s a must ingredient for me
Interesting with the vinegar! My recipe doesn’t include that. I use sweet pickle juice (gherkins) and add a small amount of horseradish, or horseradish mayo, depending on what I have in the fridge.
That sounds delicious too, Michele. Thanks for sharing.
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.