Description
These Best Ever Deviled Eggs are the perfect blend of creamy, tangy goodness that’ll disappear from your table in minutes! With a silky-smooth filling made from perfectly cooked egg yolks, a touch of Dijon mustard, and just the right amount of seasoning, these two-bite wonders are ideal for everything from casual family gatherings to elegant dinner parties. The recipe’s simple enough for beginners but delivers results that’ll make folks think you’ve been perfecting these little gems for years!
Ingredients
Scale
- 12 large eggs
- ⅓ cup mayonnaise (homemade or your favorite brand)
- 1½ tablespoons Dijon mustard (or yellow mustard if that’s what you’ve got)
- 1 teaspoon apple cider vinegar (or white vinegar in a pinch)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- Paprika, for dusting
- Optional garnishes: chopped chives or parsley, crispy bacon bits
Instructions
- Place the eggs in a single layer in a medium saucepan; cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let ’em sit for 12 minutes.
- Drain the hot water and immediately plunge the eggs into a big bowl of ice water. Let ’em chill for at least 5 minutes—that stops ’em from overcooking and makes peeling a breeze.
- Gently crack each egg all over and peel under running water if you like. Pat ’em dry, then slice lengthwise. Scoop out those yolks and set the whites on a serving platter.
- In a mixing bowl, mash the yolks with a fork until crumbly. Stir in the mayo, mustard, vinegar, salt, and pepper until silky smooth. Taste and tweak—add a pinch more salt or dash more mustard if you like a tangier kick.
- Spoon the yolk mixture back into the egg white “boats,” or for that pro-chef look, load it into a piping bag (or zip-top bag with a corner snipped) and swirl neat little mounds.
- Dust the tops with paprika for that classic pop of color. Sprinkle on optional chives or bacon for an extra layer of flavor and crunch. Serve ’em cold or at room temp—either way, they’ll disappear fast!
Notes
- For creamier filling, swap half the mayo for sour cream.
- Add a few dashes of hot sauce or a pinch of cayenne for a spicy twist.
- Try Avocado Deviled Eggs by mashing in half a ripe avocado with the yolks.
- Slightly older eggs (7-10 days) peel more easily than super fresh ones.
- For make-ahead prep, store the whites and filling separately for up to 2 days, then assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 145
- Sugar: 0.6g
- Sodium: 195mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 187mg
Keywords: deviled eggs, classic deviled eggs, party appetizer, Easter appetizer, picnic food, high protein snack, keto appetizer, gluten free appetizer