This creamy Classic Deviled Eggs Recipe combines simple ingredients for a sweet and tangy appetizer or side dish that’s sure to be a hit at your next party!
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Pin RecipeEasy Deviled Eggs Recipe
I have always loved deviled eggs, but I thought that something so tasty and fancy would be a challenge to make. Then, I discovered a few shortcuts, learned a few deviled egg tips, and found out how easy deviled eggs really are to make! With this simple deviled egg recipe, you will be an egg-making pro in no time, too!
While I’ve shared Southern Deviled Eggs in the past, this is (as the name suggests) your classic, old-fashioned deviled egg recipe. You can put your own spin on it if you like, but consider this the basic starting point for deviled egg deliciousness!
The key to good deviled eggs is making perfect hard-boiled eggs. I have directions for how to make hard-boiled eggs in this recipe. However, you can use an egg cooker if you have one or make Instant Pot hard-boiled eggs or air fryer hard-boiled eggs.
Of course, the spices and herbs that go into deviled egg filling are also important. These classic deviled eggs have a smooth, creamy filling seasoned with just the right amount of pepper, salt, paprika, mustard, and sugar.
Make this recipe just once and you will quickly find out that it is the best deviled egg recipe ever! It’s hard to beat a classic, right?
Recipe Ingredients
To print: see recipe card below
- 6 eggs – I usually use extra large eggs because a bigger deviled egg is better!
- 1 teaspoon white vinegar – Apple cider vinegar also works well.
- 1 teaspoon Dijon mustard
- 3 tablespoons mayonnaise – Feel free to use light mayo to cut back on the calories a little bit.
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped green onions
Variations
- Add ½ cup cooked, chopped bacon to make amazing bacon deviled eggs.
- Stir the green onions into the filling to give it a little bit of a crunch.
- Use honey mustard in place of Dijon mustard to make a sweeter deviled egg.
- Include a splash of pickle juice, sweet pickle relish, or chopped dill pickles for extra tang.
- Add a drizzle of hot sauce for a kick of heat.
Directions for How to Make Deviled Eggs
- Boil the eggs: Place the eggs in a large pot. Fill the pot with water so that there’s enough for at least an inch of water to cover the eggs, and add vinegar. Bring the water to a boil over medium-high heat. Boil for 12 minutes.
- Cool the eggs: Use a slotted spoon to remove the eggs, and place them in a strainer. Run cold water over the eggs to stop the cooking process. Or, submerge them in ice water.
- Peel: Gently peel the shells from the eggs. Then, use a sharp knife to slice them in half lengthwise.
- Separate: Remove the yolks from the peeled egg halves, and place them in a large mixing bowl. Transfer the egg whites to a serving platter or large plate.
- Create the filling: Add the mustard, mayonnaise, sugar, salt, pepper, and paprika to a mixing bowl. Use a fork to smash the egg yolks, and stir to combine the ingredients.
- Fill the eggs: Scoop the yolk mixture into the holes of the egg whites. Pile it nice and high, using about two tablespoons of the filling in each egg half.
- Serve: Sprinkle the eggs with a little extra paprika, and top them with the chopped green onions. Serve immediately, or transfer them to the fridge until you’re ready to eat!
Serving Suggestions
Serve these classic deviled eggs with other crowd-pleasing appetizers like Sausage Cream Cheese Crescent Rolls, Million Dollar Dip, and Ham and Cheese Pinwheels.
They’re a great addition to holiday meals alongside main courses like Honey Glazed Baked Ham, Roast Turkey, and Spatchcock Chicken!
How to Store
Store leftovers in an airtight container, or cover the serving platter with plastic wrap. They will stay fresh in the fridge for up to three to four days!
Deviled eggs do not freeze well. The texture of the egg and yolk filling does not hold up well in the freezer.
Quick Tip
For a more elegant look, use a piping bag with a star tip to pipe the egg yolk mixture into the eggs. If you do this, you’ll need to mash the egg yolks until they’re smooth.
Classic Deviled Eggs
Equipment
- 1 Large pot
- 1 Slotted spoon
- 1 Sharp knife
- 1 Large mixing bowl
Ingredients
- 6 eggs
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 3 Tablespoons mayonnaise
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika, plus extra for garnish
- 1 Tablespoon chopped green onions
Instructions
- Place the eggs in a large pot. Fill with water so there is at least an inch of water over the eggs. They need to be completely submerged. Add the vinegar to the water.6 eggs, 1 teaspoon white vinegar
- Bring the water to a boil over medium high heat and then boil for 12 minutes.
- Use a slotted spoon to remove the eggs from the water and place them in a strainer. Run cold water over the eggs so they stop cooking.
- Gently peel the eggs and discard the shells.
- Use a sharp knife to slice each egg in half lengthwise.
- Remove the yolks from the eggs and place them in a large mixing bowl. Place the cooked egg whites on a serving plate.
- Add the mustard, mayonnaise, sugar, salt, pepper, and paprika to the mixing bowl. Use a fork to smash the yolks and mix all the ingredients together.1 teaspoon Dijon mustard, 3 Tablespoons mayonnaise, ½ teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, plus extra for garnish
- Scoop the yolk mixture into the hole in each egg white (putting the yolks back where they came from!). Pile the filling nice and high–you should be able to fit about 2 tablespoons of filling in each egg half.
- Sprinkle the eggs with a little extra paprika and top them with the chopped green onions.1 Tablespoon chopped green onions
- Keep chilled until ready to serve.
Notes
Nutrition
Did you make this Classic Deviled Eggs recipe? Be sure to let us know how it turned out and leave a rating and comment.
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