Perfect for a holiday appetizer.
These Classic Deviled Eggs are creamy, tangy, and always the first thing to disappear from the appetizer table. They’re a true classic, perfect for Easter, but great as an appetizer for any occasion.
Ingredients
Only a handful of ingredients. I like to garnish with fresh chives, it adds a nice contrast to the creamy filling. If you like a smoky flavor, try smoked paprika!
- eggs – hardboiled
- mayonnaise – I use light or regular, whatever I have open
- yellow mustard
- dijon mustard
- dill pickle juice
- apple cider vinegar
- kosher salt – I use Diamond Crystal in all my recipes
- paprika – the classic red seasoning on deviled eggs!
- chives – optional, but tasty
How to Make Classic Deviled Eggs
- Hard Boil the Eggs: Fill a pot with water and carefully add the eggs. Bring to a rolling boil, then cover, turn off the heat, and let sit on the burner for 11 minutes. Transfer the eggs to an ice bath and let cool before peeling.
- Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks. Mash the yolks until very smooth, then add the mayonnaise, mustard, vinegar, pickle juice, and salt. Mix until creamy and fully combined.
- Fill the Eggs: Spoon or pipe the filling into the egg whites.
- Chill and Garnish: Refrigerate for at least 30 minutes before serving. Garnish with paprika and chives before serving.
How to Make Classic Deviled Eggs Ahead of Time
You can hard boil and peel the eggs the day before serving. You could also slice them and prepare the filling a day before, keeping the white separate from the filling until closer to serving.
I wait to add any garnishes, such as chives and paprika, until right before serving.
If you plan to serve them the same day, plan to let them sit prepared in the fridge for at least an hour to get cold. Warm eggs are not ideal!
Classic Deviled Eggs Tips
Use a piping bag or a ziplock bag with the corner snipped off to pipe the filling into the eggs. It will be much cleaner and each egg will look more uniform.
Use a butter knife that has little ridges, it transfers the design to the egg and just makes them a little more interesting to look at!
Don’t skip on a garnish of your choosing, you don’t want them to look bare (and it also covers any imperfections).
Equipment I Use to Make Classic Deviled Eggs
- Deviled Egg Platter – so fun and festive, it’s perfect for Spring
Frequently Asked Questions
How do I store leftover deviled eggs?
Store in an airtight container in the refrigerator for up to 2 days.
Why is my deviled egg filling not smooth?
Make sure the yolks are mashed very well before adding the other ingredients. For an extra smooth filling, use a food processor or hand mixer.
Can I double this recipe?
Absolutely! Use the scale function in the recipe card below!
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Classic Deviled Eggs
- Total Time: 25 minutes
- Yield: 12 deviled eggs 1x
Description
Classic Deviled Eggs – the most well-known and tasty appetizer.
Ingredients
- 6 eggs, hardboiled
- 5 tablespoons mayonnaise
- ½ teaspoon yellow mustard
- ½ teaspoon dijon mustard
- ½ teaspoon dill pickle juice
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon kosher salt
- Chives for topping, optional
- Paprika, regular or smoked, optional
Instructions
Hardboiled eggs:
- Fill a pot that has a lid with room temperature water.
- Carefully place the eggs in the pot of water. Turn the heat to high.
- As soon as the water comes to a rolling boil, cover the pot with the lid, and completely turn off the heat.
- Leave the pot on the hot burner. Set a timer for 11 minutes.
- Add a cup of ice to a bowl and fill with water to make an ice water bath.
- After 11 minutes, carefully spoon out the eggs from the pot and place in the ice water bath.
- Let the eggs cool for 5-10 minutes before peeling.
Deviled Eggs:
- Cut the eggs in half lengthwise.
- Remove the yolks by gently popping them out or using a spoon and place them in a mixing bowl.
- Mash the egg yolks using the back of a fork or a hand mixer.
- To the egg yolks, add 5 tablespoons mayonnaise, ½ teaspoon yellow mustard, ½ teaspoon dijon mustard, ½ teaspoon dill pickle juice, ¼ teaspoon apple cider vinegar, and ¼ teaspoon kosher salt. Mix until creamy and well combined.
- Spoon the mixture into each egg, about 1 tablespoon. You can also add the mixture to a piping bag or ziploc bag, cut off the tip/corner and pipe the filling into the eggs for a cleaner look.
- Refrigerate for at least 30 minutes.
- Garnish with paprika and chopped chives and serve!
Notes
For a smoother filling, use a food processor or hand mixer to combine the filling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Spring Cookies and Cream Cookies
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