These Classic Deviled Eggs are a timeless appetizer that never goes out of style! Made with hard-boiled eggs, creamy mayonnaise, tangy mustard, and a sprinkle of paprika, they are smooth, flavorful, and incredibly easy to prepare.
Perfect for holidays, potlucks, family gatherings, picnics, and weekend parties, deviled eggs require just a handful of everyday ingredients. Their creamy filling and beautiful presentation make them a crowd-pleasing favorite for almost any occasion.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar or lemon juice
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon paprika, plus extra for garnish
- 1 teaspoon sweet pickle relish (optional)
- Fresh chopped chives or parsley for garnish (optional)
Instructions
Step 1: Boil the Eggs
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs stand for about 10–12 minutes.
Transfer the eggs to a bowl of ice water and allow them to cool for at least 5 minutes. This helps stop the cooking process and makes peeling easier.
Step 2: Peel and Cut the Eggs
Carefully peel the cooled eggs and rinse away any remaining shell fragments.
Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium-sized mixing bowl.
Arrange the egg whites on a serving platter or tray.
Step 3: Prepare the Creamy Filling
Mash the egg yolks with a fork until they are fine and crumbly.
Add the mayonnaise, mustard, vinegar or lemon juice, salt, black pepper, and paprika.
Mix until the filling becomes smooth and creamy. For an extra-silky texture, use a small food processor.
If desired, stir in the sweet pickle relish for a little sweetness and tang.
Step 4: Fill the Egg Whites
Spoon the yolk mixture into the hollow centers of the egg whites.
For a more elegant presentation, transfer the filling into a piping bag or a plastic bag with a small corner cut off, then pipe the mixture into each egg half.
Step 5: Add the Finishing Touches
Sprinkle a little paprika over the filled eggs for their classic appearance.
Garnish with chopped chives or parsley if desired.
Refrigerate for at least 20–30 minutes before serving to allow the flavors to blend.
Tips for Perfect Deviled Eggs
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