Classic Deviled Eggs

Master the art of the perfect party appetizer with these absolutely irresistible Classic Deviled Eggs that never go out of style.

These elegant little bites feature silky smooth hard-boiled egg whites filled with a creamy, tangy yolk mixture that’s been elevated with just the right balance of mayonnaise, mustard, and seasonings.

Each perfectly piped egg delivers a burst of rich, satisfying flavor that makes them disappear from platters faster than you can make them.

These timeless crowd-pleasers prove that sometimes the classic recipes are classic for a reason, making them the ultimate go-to appetizer that works for everything from casual backyard barbecues to elegant dinner parties to just having a healthy snack option to grab and go.

Classic Deviled Eggs

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 12

Calories 95 kcal

Ingredients

  

• 12 large eggs
• 1/2 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Paprika for garnish
• Fresh chives chopped (optional)
• Sweet pickle relish drained (optional)

Instructions

 

• Place eggs in a large saucepan and cover with cold water by 1 inch.
• Bring to a rolling boil over medium-high heat.
• Once boiling, remove from heat, cover, and let sit for 12 minutes.
• Transfer eggs to an ice bath and let cool for 5 minutes.
• Peel eggs and slice in half lengthwise.
• Remove yolks and place in a medium bowl.
• Arrange egg white halves on a serving platter.
• Mash yolks with a fork until smooth.
• Add mayonnaise, mustard, vinegar, salt, pepper, and garlic powder to yolks.
• Mix until creamy and well combined.
• Taste and adjust seasoning as needed.
• Spoon or pipe yolk mixture back into egg white halves.
• Sprinkle with paprika and garnish with chives if using.
• Refrigerate until ready to serve.

Notes

Nutritional Information (per serving)

• Calories: 95
• Protein: 6g
• Carbohydrates: 1g
• Fiber: 0g
• Fat: 8g
• Sodium: 145mg

Keyword Hard Boiled Egg

Equipment Needed

• Large saucepan
• Large bowl for ice bath
• Medium mixing bowl
• Fork for mashing
• Spoon or piping bag
• Serving platter

Cooking Tips

• Use eggs that are at least 1 week old for easier peeling
• Start with cold water and bring to a boil for even cooking
• Ice bath stops cooking and makes peeling easier
• For smooth filling, press yolks through a fine-mesh sieve

Substitutions

• Mayonnaise: Use Greek yogurt for lighter version
• Yellow mustard: Try Dijon or whole grain mustard
• Vinegar: Use apple cider vinegar or lemon juice
• Paprika: Try smoked paprika or cayenne for heat
• Add-ins: Include bacon bits, capers, or hot sauce

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