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Classic Deviled Eggs

A timeless appetizer featuring creamy, tangy yolk filling with a gentle touch of mustard and vinegar, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs room temperature for easier peeling
  • 1/2 cup mayonnaise or swap for Greek yogurt for a lighter option
  • 2 teaspoons yellow mustard Dijon for a refined taste
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1/4 teaspoon kosher salt plus a pinch of black pepper
  • 1/4 teaspoon smoked paprika for garnish or plain paprika if preferred
Optional Mix-ins
  • 1 tablespoon finely chopped dill pickles or capers
  • 1 teaspoon hot sauce for heat
  • 1 tablespoon chives for garnish
  • 2 teaspoons melted butter for a richer filling

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes for firm yolks.
  3. Drain and transfer eggs immediately to an ice bath to stop the cooking and make peeling easier. Cool for 10 minutes.
  4. Gently tap each egg on the counter, roll to crack the shell, and peel under cool running water.
  5. Slice eggs lengthwise and scoop yolks into a medium bowl. Arrange whites on a serving platter.
Filling Preparation
  1. Mash yolks with a fork until crumbly and fluffy.
  2. Add mayonnaise, mustard, vinegar, salt, and pepper. Stir until silky and smooth.
  3. Taste and adjust seasoning; add a splash more vinegar if you want more tang.
Assembly
  1. Spoon or pipe the yolk mixture back into egg whites. If piping, use a star tip for a lovely presentation.
  2. Sprinkle smoked paprika and chives for garnish, or add a small slice of pickle.
  3. Chill for 15–30 minutes to let flavors marry, then serve.

Notes

For variations, consider adding bacon for smokiness, curry powder for warmth, or crumbled feta for a Mediterranean twist. Store in an airtight container for up to 48 hours; flavor improves after a day.