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The Best Easy Deviled Eggs Recipe (Classic & Delicious)

The Best Easy Deviled Eggs Recipe (Classic & Delicious)

Classic deviled eggs made with creamy mayonnaise, yellow mustard, and a touch of vinegar or pickle juice. This easy appetizer yields twelve beautifully seasoned egg halves.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 Large eggs
  • 1/4 cup, about 60 g Mayonnaise
  • 1 teaspoon Yellow mustard
  • 1 teaspoon White vinegar or pickle juice
  • 1/8 teaspoon, plus more to taste Fine salt
  • 1/8 teaspoon, optional Black pepper
Garnish
  • As needed Paprika
  • As needed optional Chopped chives or dill

Method
 

Step-by-Step
  1. Place the 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 to 12 minutes.
  2. Transfer the cooked eggs immediately to an ice bath and chill for at least 5 minutes. Peel the eggs carefully and rinse away any shell fragments.
  3. Slice each egg lengthwise. Carefully remove the yolks and place them in a bowl, keeping the egg-white halves intact.
  4. Mash the yolks with the mayonnaise, yellow mustard, vinegar or pickle juice, salt, and optional black pepper until smooth and creamy. Taste and adjust the seasoning.
  5. Spoon or pipe the yolk mixture into the egg-white halves. Sprinkle lightly with paprika and finish with chopped chives or dill if desired.

Notes

Eggs that are several days old generally peel more easily than extremely fresh eggs. Chill them promptly in an ice bath to stop carryover cooking, help prevent a green ring around the yolks, and make peeling easier. For an especially smooth filling, press the cooked yolks through a fine sieve or blend the mixture briefly before piping.