Deviled eggs are the retro party appetizer that always disappears first. Silky hard-boiled egg whites hold a creamy, tangy yolk filling, finished with a sprinkle of paprika and fresh chives.
This classic deviled eggs recipe uses simple pantry ingredients and a foolproof method for perfectly cooked eggs. It is an easy deviled egg recipe for parties, holidays, and potlucks that you can make ahead.
Recipe at a Glance
| Prep Time | 25 minutes |
| Cook Time | 12 minutes |
| Total Time | 37 minutes (plus cooling) |
| Servings | 12 servings (24 halves) |
| Category | Appetizer / Party Food |
Why You’ll Love These Classic Deviled Eggs
- Creamy, tangy, and perfectly seasoned
- Just 6 simple ingredients
- Easy to make ahead for holidays and parties
- Foolproof method for easy-peel eggs
- A crowd-pleaser every time
Ingredients You’ll Need
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard and 1 teaspoon white vinegar or pickle juice
- ¼ teaspoon salt and a pinch of black pepper
- Smoked paprika and chopped fresh chives, for garnish
How to Make Classic Deviled Eggs
- Place the eggs in a large pot in a single layer, cover with cold water by 1 inch, and bring to a boil over high heat.
- As soon as the water boils, turn off the heat, cover the pot, and let the eggs sit for 11 to 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes, then peel under running water.
- Slice the eggs in half lengthwise and gently pop the yolks into a bowl, placing the whites on a platter.
- Mash the yolks with a fork until fine, then mix in the mayonnaise, Dijon, vinegar, salt, and pepper until smooth and creamy.
- Spoon or pipe the filling into the egg whites and garnish with paprika and chives. Chill until serving.
Tips for the Best Creamy Deviled Eggs
- Use eggs that are a week or two old; they peel more easily than very fresh eggs.
- Cool the eggs completely in ice water for easier peeling.
- Mash the yolks until very fine for a silky filling.
- Use a zip-top bag with a snipped corner to pipe the filling neatly.
- Taste and adjust the salt and tang before filling.
Variations to Try: Deviled Egg Ideas
- Add crumbled bacon and chives for loaded deviled eggs.
- Mix in a little sweet pickle relish for a Southern-style filling.
- Add hot sauce or sriracha for a spicy version.
- Top with smoked salmon and dill for an elegant twist.
How to Store It
Store deviled eggs in an airtight container in the fridge for up to 2 days. For best results, store the whites and filling separately and fill just before serving. Keep chilled until ready to serve and do not leave them out more than 2 hours.
Frequently Asked Questions
How long do you boil eggs for deviled eggs?
Bring the water to a boil, turn off the heat, cover, and let the eggs sit for 11 to 12 minutes before cooling in ice water.
Can I make deviled eggs ahead of time?
Yes. Boil and peel the eggs and make the filling up to a day ahead, store separately, and fill before serving.
How do I keep deviled eggs from sliding on a platter?
Place a damp paper towel under the plate or use a deviled egg tray.
What can I use instead of mayonnaise?
Greek yogurt or sour cream can replace some or all of the mayonnaise for a tangier filling.
Classic Deviled Eggs
Ingredients
Equipment
Method
- Step 1: Cover the eggs with cold water and bring to a boil.
- Step 2: Turn off the heat, cover, and let sit for 11 to 12 minutes.
- Step 3: Cool the eggs in ice water and peel.
- Tip: Older eggs peel more easily.
- Step 4: Halve the eggs and remove the yolks.
- Step 5: Mash the yolks with the mayonnaise, Dijon, vinegar, salt, and pepper.
- Step 6: Fill the whites and garnish with paprika and chives.
- Tip: Chill until serving.
Notes
Do not leave deviled eggs out for more than 2 hours.