Classic Deviled Eggs

5 from 1 vote

These classic deviled eggs are creamy, tangy, and easy to make with simple ingredients—perfect for parties, holidays, and everyday gatherings.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: classic deviled eggs

Servings: servings

Calories: 113kcal

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.

Use slightly older eggs: They peel more easily than very fresh eggs.

Cool eggs completely before peeling: This helps prevent tearing the whites.

Mash yolks thoroughly: A smooth filling gives the best texture and presentation.

Use a piping bag for presentation: It creates a more polished, elegant look.

Taste and adjust seasoning: Everyone’s preference is different—adjust to your liking.