There’s just something about deviled eggs that hits every time. They’re creamy, tangy, and the perfect little bite for parties, potlucks, or just snacking straight from the fridge. This is my go-to, no-fuss recipe — nothing weird, just the classic flavors we all love. I’ve made these a hundred times for family get-togethers, and they always disappear in minutes.
Why I Love This Recipe
This is the kind of recipe that never fails. Everyone has their favorite version, but this one keeps it real — no pickles, no sugar, just creamy yolks, a bit of mustard, mayo, and a dash of paprika on top. Here’s why I love it:
- Simple pantry ingredients — nothing fancy or hard to find
- Easy to prep ahead (hello, party food)
- You can double or triple it for a crowd
- Tastes like the holidays, every time
Servings and Time
Servings: 6 (makes 12 halves)
Cook Time: 25 minutes (including cooling time)
What You’ll Need
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
Pro Tips
- Use slightly older eggs — they peel easier after boiling
- Chill the eggs before slicing so the yolk doesn’t crumble
- A piping bag makes them look fancy, but a spoon works just fine
- Taste the filling and adjust seasoning before piping
- Paprika is optional, but it gives a great pop of color and flavor
Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Fork or small whisk
- Sharp knife
- Spoon or piping bag
- Slotted spoon
- Paper towels
Substitutions and Variations
- Swap Dijon with yellow mustard for a milder flavor
- Use Greek yogurt instead of mayo for a lighter version
- Add a pinch of garlic powder or hot sauce for a twist
- Top with chives, bacon bits, or pickled jalapeños instead of paprika
Make Ahead Tips
Boil and peel the eggs up to 2 days ahead. Store in an airtight container in the fridge. You can also make the filling the night before, then fill and garnish just before serving.
Step-by-Step Instructions
1. Boil the eggs
Place 6 large eggs in a saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let sit for 12 minutes.
2. Cool and peel the eggs
Carefully transfer eggs to a bowl of ice water. Let them cool for 5–10 minutes. Once cool, gently peel each egg.
3. Slice and separate the yolks
Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
4. Make the filling
Mash the yolks with a fork, then mix in 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon white vinegar, a pinch of salt, and a little black pepper. Mix until smooth.
5. Fill the egg whites
Spoon or pipe the yolk mixture into the egg whites. Try to divide evenly between all 12 halves.
6. Garnish and serve
Sprinkle a light dusting of paprika over the top. Serve on a round plate.
Leftovers and Storage
Store deviled eggs in a single layer in an airtight container in the fridge. Best eaten within 2 days. Keep chilled until just before serving.
Why This Recipe Works (Quick Science)
- Cooking eggs gently (turning off heat and covering) prevents green rings around the yolks
- Mayonnaise gives creaminess and binds the filling
- Mustard and vinegar balance the richness with a little tang
- Chilling the eggs makes them easier to slice cleanly
Common Mistakes
- Overcooking the eggs — this leads to rubbery whites and gray yolks
- Not cooling the eggs enough before peeling — makes them harder to peel
- Overmixing or underseasoning the yolk mixture
- Filling eggs too early — they can dry out in the fridge
What to Serve With
- Ham or turkey sandwiches
- Cheese and cracker platter
- Fresh veggie tray
- Potato salad
- BBQ or grilled chicken
FAQ
Can I make these ahead of time?
Yes! Prep everything and store the filling separately. Fill the egg whites right before serving.
What if my eggs are hard to peel?
Try using eggs that are about a week old. Fresh eggs peel worse.
Can I use yellow mustard?
Absolutely. It’s a little milder and still delicious.
Do I have to use paprika?
Nope, but it adds color and a smoky finish that’s classic.
Can I double the recipe?
Yes! Just double all the ingredients. Works great for parties.
