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Classic Deviled Eggs Recipe (Easy and Delicious)

Classic Deviled Eggs Recipe

These easy classic deviled eggs combine creamy mayonnaise, bright mustard, and a touch of vinegar or pickle juice for a smooth, tangy appetizer. The finished eggs are lightly dusted with paprika and ready in about 30–35 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 Large eggs
Filling
  • 1/4 cup Mayonnaise
  • 1 teaspoon Yellow mustard or Dijon mustard
  • 1 teaspoon White vinegar, apple cider vinegar, or pickle juice
  • 1/8 teaspoon, plus more to taste Salt
  • A few grinds Black pepper
Garnish
  • As needed Paprika

Method
 

Step-by-Step
  1. Place the six eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a full boil, remove the pan from the heat, cover it, and let the eggs stand for 10–12 minutes.
  2. Transfer the cooked eggs immediately to an ice-water bath. Cool them for at least 5–10 minutes so the cooking stops and the shells loosen more easily.
  3. Peel the eggs, rinse away any shell fragments, and slice each egg in half lengthwise. Carefully remove the yolks and place them in a bowl.
  4. Mash the yolks until smooth, then mix in the mayonnaise, mustard, vinegar or pickle juice, salt, and black pepper. Taste and adjust the seasoning as needed.
  5. Spoon or pipe the yolk mixture into the egg-white halves. Dust lightly with paprika and serve.

Notes

Slightly older eggs generally peel more cleanly than extremely fresh eggs. For the smoothest filling, press the yolks through a fine-mesh strainer before mixing, or pipe the completed filling with a pastry bag or zip-top bag.