Classic Deviled Eggs Recipe {How to Make Deviled Eggs the Easy Way}

Classic Deviled Eggs: Timeless Delight on Your Plate

Classic deviled eggs, with their creamy, tangy filling and a sprinkle of paprika, are the epitome of timeless appetizers that never go out of style. View the recipe below!

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Classic Deviled Eggs Recipe {How to Make Deviled Eggs the Easy Way}

Classic Deviled Eggs

Classic deviled eggs are more than just a recipe; they're a beloved tradition. They start with hard-boiled eggs, and the magic happens when you transform their yolks into a velvety filling. This filling is made by combining the yolks with mayonnaise, mustard, and a touch of vinegar for that delightful tang. A dash of salt and pepper adds depth of flavor, while a sprinkle of paprika on top provides both a pop of color and a hint of smokiness.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings


  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • ½ tsp white vinegar
  • tsp salt
  • tsp black pepper
  • Paprika, for garnish (optional)
  • Fresh chives or fresh parsley leaves, for garnish (optional)


  • Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then reduce the heat to low and simmer for 10 minutes. Afterward, transfer the eggs to an ice bath to cool.
  • Once the eggs are cool, carefully peel them and slice them in half lengthwise. Remove the yolks and place them in a bowl.
  • Mash the egg yolks with a fork, and then add the mayonnaise, yellow mustard, white vinegar, salt, and black pepper. Mix until the filling is smooth and well combined.
  • Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
  • Sprinkle paprika on top of each deviled egg for a burst of color and, if desired, add some fresh chives or parsley leaves for a touch of freshness.
  • Refrigerate the deviled eggs for at least 30 minutes before serving. This allows the flavors to meld together beautifully.


Cooking Tips for the Best Results:

  1. Use Older Eggs: Older eggs are easier to peel after boiling. If possible, use eggs that have been in your refrigerator for a week or two.
  2. Creamy Consistency: For a perfectly smooth filling, ensure that your mayonnaise and mustard are well-mixed with the egg yolks.
  3. Adjust Seasonings: Taste the filling before filling the egg whites. Adjust the mustard, salt, and pepper to your preference.
  4. Piping Bag Trick: If you want your deviled eggs to look extra fancy, use a piping bag to fill the egg whites. It creates a neat, decorative finish.
  5. Variations: Feel free to get creative with your deviled eggs. Add bacon bits, pickles, or hot sauce to the filling for unique flavors.

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FAQs about the Classic Deviled Eggs Recipe

Can I make deviled eggs in advance?

Yes, you can make deviled eggs a day in advance. Just be sure to store them in an airtight container in the refrigerator.

How do I prevent green rings around the yolks?

To prevent green rings, avoid overcooking the eggs. Follow the 10-minute simmering time, and immediately transfer them to an ice bath to cool.

Can I use any type of mustard?

While yellow mustard is classic, you can experiment with Dijon mustard or even honey mustard for different flavor profiles.

What’s the best way to transport deviled eggs?

Place them on a tray or in a container with a lid, and keep them cold with ice packs or ice packs underneath.

How long can I keep leftover deviled eggs?

Leftover deviled eggs can be refrigerated for up to 2 days, but they are best when enjoyed fresh.

Read more here for additional info about deviled eggs. Also, I recommend other interesting articles related to this topic, including tuna deviled eggs, easy deviled eggs with liver pate, spicy deviled eggs, bacon deviled eggs, smoked deviled eggs, avocado deviled eggs, southern deviled eggs, deviled eggs potato salad, shrimp deviled eggs, and more.

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