The Deviled Eggs I Bring to Every Party
These classic deviled eggs are a staple for holidays, potlucks, and parties. Made with simple ingredients and a rich, creamy filling, they’re an easy appetizer everyone loves. They’re make-ahead friendly and always disappear fast.
Ingredients · Servings 12
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- 1 dash black pepper (to taste)
- smoked paprika (and fresh dill weed for garnish)
Method · 35 min
- Add eggs to a saucepan and fill the pot with water to ½ inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
- Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.
- With a fork, mash yolks into a fine crumble.
- Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
- Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.
- Garnish with a sprinkle of paprika and fresh dill weed.
Holly’s Recipe Highlights
- Flavor: Rich mayo, bright vinegar, and mustard with a peppery bite and smoky paprika make them party-perfect.
- Prep Note: Make deviled eggs up to 2 days ahead and chill until ready to serve.
- Recommended Tools: Try using a piping tip to make fancy-looking deviled eggs.
- Time-Saving Tip: You can buy pre-boiled and perfectly shelled eggs near the deli at most grocery stores.
- Serving Suggestions: I can always be counted on to bring these to every family gathering in my handy deviled egg tray. Sometimes I change up the flavor and make avocado deviled eggs, jalapeno mustard deviled eggs, or pimento cheese deviled eggs.
- Eggs: Use large eggs. Slightly older eggs often peel more easily than very fresh ones.
- Mayonnaise: Full-fat mayonnaise gives the smoothest, richest filling. You can swap it with Greek yogurt for a tangier, lighter version.
- Vinegar: It brightens the filling. Swap it with pickle juice or apple cider vinegar for a different tang.
- Variations: Add relish for tang, a dash of hot sauce or cayenne for heat, or a spoon of sour cream or softened cream cheese for extra creaminess. Sprinkle with bacon bits or chives.
How to Make Classic Deviled Eggs
- Boil the eggs.
- Halve the eggs and remove the yolks (full recipe below).
- Mash the yolks. Stir in mayo, vinegar, mustard, salt, and pepper.
- Fill the whites with the yolk filling. Finished with a sprinkle of paprika and dill.
Deviled Egg Filling Tips
- For the smoothest filling: Mash yolks very smooth first, then add mayo and mix until fully creamy.
- Prevent gray-green yolks: Chill the eggs in ice water right after cooking.
- Easy Peeling: Peel under cool running water to slip shells off faster and rinse away tiny bits.
- Filling too thick? Add a few drops more of mayo or vinegar until it pipes easily.
- Make ahead tip: store whites and filling separately (up to 1 day) and fill before serving to avoid soggy whites.
- Transport tip: Line a container with a paper towel, nestle eggs tightly, and garnish once you arrive.
Store Deviled Eggs
Keep leftovers in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze.
If making ahead, for the best texture, keep filling and whites separate and fill closer to serving. Leftovers can also be mashed and used in egg salad for sandwiches or wraps.
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