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Deviled eggs are a classic appetizer with a rich, creamy filling that’s beautifully balanced by a touch of tanginess. Whether you’re hosting a party, preparing a family gathering, or just treating yourself to a savory snack, these deviled eggs are a crowd-pleaser every time! With just a few simple ingredients and easy steps, you’ll create a timeless dish that’s as visually appealing as it is delicious.
Why You’ll Love These Classic Deviled Eggs
There’s something so satisfying about the creamy, tangy filling nestled into tender egg whites. These deviled eggs are:
- Perfectly Balanced: The mayo and Dijon mustard bring creaminess and depth, while white vinegar adds the perfect touch of acidity.
- Simple but Elegant: Deviled eggs are sophisticated yet straightforward, ideal for any event or a quick snack at home.
- Customizable: This recipe is the classic version, but it’s also a blank canvas for creative flavors. Add smoked paprika, chives, or even a touch of sriracha if you’re feeling adventurous!
Ingredients for Classic Deviled Eggs
To make this recipe, you’ll need just six common ingredients:
- 6 large eggs: The star of the show; the whites serve as vessels for the creamy filling.
- 1/4 cup mayonnaise: For a rich, creamy texture.
- 1 teaspoon Dijon mustard: Adds a subtle kick and complexity.
- 1 teaspoon white vinegar: Enhances the tangy profile of the filling.
- Salt and pepper to taste: Essential for flavor balance.
- Paprika for garnish: A sprinkle of paprika adds color and a hint of smokiness.
Optional Additions and Substitutions
- Greek Yogurt: For a lighter twist, replace some or all of the mayonnaise with Greek yogurt.
- Hot Sauce or Sriracha: Add a dash for a spicy kick.
- Fresh Herbs: Top with chives, dill, or parsley for a fresh pop of flavor.
- Smoked Paprika: For a smoky edge, substitute smoked paprika for the regular variety.
Tools You’ll Need
- Saucepan: For boiling the eggs.
- Bowl: To mix the filling.
- Fork: For mashing the yolks to a smooth consistency.
- Spoon or piping bag: To fill the egg whites with the yolk mixture.
- Sharp knife: For slicing the eggs in half.
Step-by-Step Instructions for Perfect Deviled Eggs
Step 1: Boil the Eggs
- Place the eggs in a medium-sized saucepan, covering them with water by about an inch.
- Over medium heat, bring the water to a boil. Once it starts to boil, turn off the heat and cover the saucepan with a lid.
- Let the eggs sit in the hot water for 10-12 minutes.
- Drain the hot water and cool the eggs by running cold water over them or by placing them in an ice bath for a few minutes.
Step 2: Prepare the Filling
- Carefully peel each egg and slice them in half lengthwise.
- Scoop out the yolks and place them in a mixing bowl, setting the egg whites aside on a plate.
- Using a fork, mash the yolks until they are fine and crumbly.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks, mixing until smooth and creamy.
Step 3: Assemble the Deviled Eggs
- Spoon or pipe the yolk mixture back into the cavity of each egg white. If using a piping bag, you can make the filling look extra fancy!
- Lightly sprinkle paprika over the top for garnish. Serve and enjoy!
Serving Suggestions for Deviled Eggs
Deviled eggs are versatile and can be paired with a variety of dishes! Serve them alongside:
- Fresh Vegetables: Sliced cucumbers, cherry tomatoes, and carrots make a vibrant platter.
- Cheese Board: Deviled eggs add a savory note to a mix of cheeses, fruits, and nuts.
- Salads: A crisp green salad with vinaigrette complements the richness of the eggs.
- Charcuterie Spread: Perfect with sliced meats, olives, and crackers.
Tips for the Best Deviled Eggs
- Perfectly Boiled Eggs: Set a timer to avoid overcooking, which can lead to gray rings around the yolk.
- Cold Water Bath: Cooling eggs in cold water or an ice bath helps the shells come off more easily.
- Smooth Filling: Mash the yolks thoroughly to avoid lumps in the filling.
- Piping Bag for Presentation: If you have a piping bag or even a plastic bag with the corner snipped off, use it for an elegant look.
Storing Deviled Eggs
Deviled eggs should be stored in an airtight container in the refrigerator. They’ll keep well for up to two days, though they’re best enjoyed fresh. If you’re making them ahead for an event, consider storing the filling and egg whites separately, then assembling them just before serving.
Frequently Asked Questions
Can I make deviled eggs ahead of time?
Yes! For the best results, store the filling and egg whites separately and assemble them just before serving.
What can I use instead of mayonnaise?
Greek yogurt or sour cream can be used as a substitute for mayo, but the texture and flavor will vary slightly.
How do I keep deviled eggs from sliding on the plate?
To keep deviled eggs from slipping, slice a tiny bit off the rounded underside of each egg white, creating a flat base.
A Classic Recipe Worth Repeating
These classic deviled eggs are a true culinary gem: easy to make, incredibly tasty, and endlessly versatile. Their creamy texture and perfect hint of tanginess make them a hit at any table. Whether you’re a deviled egg aficionado or trying this recipe for the first time, it’s sure to become a go-to appetizer in your rotation.
PrintClassic Deviled Eggs Recipe: Creamy, Tangy, and Perfectly Delicious
- Total Time: 22 minutes
- Yield: 6 deviled eggs (12 halves) 1x
- Diet: Vegetarian
Description
Classic Deviled Eggs are creamy, tangy, and absolutely delicious—perfect for gatherings, holidays, or an easy appetizer anytime. Made with just a few simple ingredients like mayo, Dijon mustard, and a touch of vinegar, they come together in minutes and are guaranteed to disappear fast!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 10-12 minutes, then drain and cool under cold running water.
- Prepare the Filling: Peel the eggs and cut in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork, mixing in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Assemble the Deviled Eggs: Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika for garnish, and serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling, use slightly older eggs or add a dash of vinegar to the boiling water.
- Customize the filling with optional ingredients like smoked paprika, chives, or a dash of hot sauce for extra flavor.
- Deviled eggs can be made a day ahead. Store yolk filling and egg whites separately, and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 65
- Sugar: 0g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg