Deviled Eggs

Why You’ll Love This Recipe

Deviled Eggs are a timeless, crowd-pleasing appetizer with a creamy, tangy filling tucked into tender egg whites. Perfect for holidays, picnics, or casual gatherings, these bite-sized treats are simple to make, endlessly customizable, and always disappear fast. Their rich flavor and smooth texture make them an irresistible classic.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large eggsmayonnaisemustard (yellow or dijon)white vinegarpaprikasalt and black pepperchives or parsley for garnish (optional)

directions

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10-12 minutes.

Transfer the eggs to an ice bath and let cool completely before peeling.

Slice the peeled eggs in half lengthwise and remove the yolks into a bowl.

Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle with paprika and garnish with chopped chives or parsley if desired.

Refrigerate until ready to serve.

Servings and timing

This recipe yields 12 deviled eggs (6 whole eggs).Preparation time: 15 minutesCooking and cooling time: 20-25 minutesTotal time: 35-40 minutes

Variations

Add a dash of hot sauce or cayenne for spicy deviled eggs.

Mix in finely chopped pickles or relish for extra tang.

Top with crispy bacon bits for a savory crunch.

Use sour cream instead of mayonnaise for a different twist.

Swap mustard with sriracha or wasabi for a bold flavor.

storage/reheating

Store deviled eggs covered in the refrigerator for up to 2 days.Best served cold; reheating is not recommended.

FAQs

Can I make deviled eggs ahead of time?
Yes, you can prepare them a day in advance—keep them refrigerated until serving.

How do I make my filling extra smooth?
Mash the yolks thoroughly or use a food processor for an ultra-creamy texture.

Why are my eggs hard to peel?
Use slightly older eggs and chill them in an ice bath immediately after cooking to make peeling easier.

Can I freeze deviled eggs?
No, freezing changes the texture of the eggs and filling.

What type of mustard is best?
Yellow mustard is classic, but dijon adds a more sophisticated flavor.

Conclusion

Deviled Eggs are a simple yet elegant appetizer that never goes out of style. Creamy, flavorful, and endlessly adaptable, they’re perfect for every occasion—from formal parties to casual cookouts. Whip up a batch and watch them disappear!

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