I just made my Deviled Eggs Easy go-to and the result is a ridiculously creamy, tangy yolk filling topped with paprika that has everyone asking for seconds.

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I am obsessed with this Deviled Eggs Recipe Classic because it hits the exact spot every time. I love how the yolks turn into that silky, tangy filling that makes me reach for a second one before dinner even starts.

Best Deviled Eggs? Absolutely.

I adore the simple call of mayonnaise and eggs together, nothing fancy, just bold egg flavor and a little mustard whispering in the background. But what I really love is the nostalgia-free clarity: it’s about texture and salt and bright paprika on top.

Pure, messy, and totally shareable. Bring them and I will take them now.

Ingredients

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Eggs: the creamy protein base you’ll reach for at every picnic.
Mayonnaise: rich, silky binder that makes the filling lush and satisfying.
Yellow mustard: bright tang that cuts richness; Dijon’s sharper if you want.
Vinegar: adds a little zip so the yolk filling doesn’t taste flat.
Salt: wakes all the flavors up; tiny but totally necessary.
Pepper: subtle heat, fresh crack makes it taste homemade.
Sweet pickle relish: playful sweetness and little crunch, not everyone’s thing.
Chives or parsley: green brightness, looks pretty and keeps it light.
Paprika: warm color and mild smoky hint when you sprinkle it.

Ingredient Quantities

12 large eggs (room temp if you remember to take them out ahead)

1/2 cup mayonnaise (full fat for best creaminess)

2 teaspoons yellow mustard (Dijon works too if you like)

1 tablespoon distilled white vinegar

1/4 teaspoon fine salt

1/8 teaspoon freshly ground black pepper

1 tablespoon sweet pickle relish optional, but a lot of people like it

1 to 2 tablespoons finely chopped fresh chives or parsley for garnish optional

Paprika for sprinkling about 1/2 teaspoon

How to Make this

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1. Put 12 large eggs in a single layer in a pot, cover with cold water by about an inch, bring to a gentle boil over medium-high heat, then cover, turn heat off and let sit 10 to 12 minutes for fully hard cooked yolks. Don’t let them roar away or they’ll crack.

2. Drain and immediately transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier. Cold water is your friend.

3. Peel the eggs under running water, pat dry, then slice each egg lengthwise and carefully pop yolks out into a medium bowl. Place the whites on a tray.

4. Mash the yolks with a fork until mostly smooth. Add 1/2 cup mayonnaise, 2 teaspoons yellow mustard (or Dijon), 1 tablespoon distilled white vinegar, 1/4 teaspoon fine salt and 1/8 teaspoon freshly ground black pepper. Mix until creamy and taste to adjust salt or mustard. If you like a bit of sweet tang, stir in 1 tablespoon sweet pickle relish.

5. If the filling seems too thick, thin with a tiny splash of milk or extra vinegar, one teaspoon at a time. You want it pipeable but not runny.

6. Spoon or pipe the yolk mixture back into the egg white cavities. For piping, use a pastry bag or a zip top bag with the corner snipped off for a neat look. This is where you can be fancy or quick and messy, either works.

7. Sprinkle about 1/2 teaspoon paprika evenly over the filled eggs for color and mild smoky flavor.

8. Garnish with 1 to 2 tablespoons finely chopped fresh chives or parsley if you want a fresh pop. It’s optional but pretty.

9. Chill the deviled eggs at least 30 minutes before serving so flavors meld. Keep covered in the fridge and eat within 2 days for best texture and safety.

10. Quick tips: avoid overcooking the eggs to prevent the green ring around yolks, older eggs peel easier but room temp eggs are less likely to crack when boiled, and if you want extra smooth filling, press the yolks through a fine sieve before mixing.

Equipment Needed

1. Large stock pot (big enough for 12 eggs in a single layer)
2. Large bowl for an ice bath
3. Slotted spoon or tongs (to transfer eggs)
4. Medium mixing bowl (for yolk filling)
5. Fork (for mashing yolks)
6. Measuring cups and measuring spoons
7. Pastry bag or zip top bag (corner snipped) for piping, or a spoon if you dont care about looks
8. Tray or plate to hold the whites while you fill them
9. Small knife and cutting board (to slice eggs)

FAQ

Q: How do I get eggs to peel easily? A: Use eggs that are a few days old, chill them in an ice bath after boiling, and peel under running water to help lift the shell.

Q: Can I substitute Greek yogurt for mayo? A: Yes, but it will be tangier and less rich. Try half mayo and half Greek yogurt if you want a lighter version.

Q: How long can deviled eggs sit out at a party? A: Keep them out for no more than 2 hours at room temp. If it's hot, get them on ice or put them back in the fridge between servings.

Q: Why are my yolks crumbly in the filling? A: Mash them thoroughly and mix with enough mayo to make a smooth paste. A tiny splash of vinegar also helps bind and smooth the mix.

Q: Can I make them ahead? A: Yes. You can make the filling and the whites a day ahead. Either assemble and store covered for up to 24 hours, or keep filling separate and fill right before serving.

Q: Any ideas to switch up the flavor? A: Try smoked paprika instead of regular, add a little horseradish for zip, swap in Dijon and chopped capers for a sharper bite, or fold in finely chopped bacon for crunch.

Best Classic Deviled Eggs Recipe Substitutions and Variations

Mayonnaise: swap with Greek yogurt for a tangier, lighter filling; use full fat yogurt if you want creaminess similar to mayo.
Yellow mustard: substitute with Dijon or stone ground mustard for a sharper flavor, or use 1 teaspoon of hot sauce if you like a bit of heat.
Sweet pickle relish: replace with finely chopped cornichons or chopped dill pickles for less sweetness and more tang.
Paprika: use smoked paprika for a deeper, smoky note or a pinch of cayenne for spice, just a little goes a long way.

Pro Tips

1) Use slightly older eggs if you can, they peel way easier. But if you’re boiling straight from the fridge, let them sit on the counter 20 minutes so they dont crack from the shock of hot water.

2) Ice bath is non negotiable. Dump the eggs in cold water right after draining, and leave them at least 10 minutes. It stops cooking and makes peeling so much less annoying, trust me.

3) If you want ultra smooth filling, mash the yolks then push them through a fine sieve into the bowl before adding mayo. It takes an extra minute but the texture is worth it, especially if youre piping them.

4) Taste as you go. Start with less mustard and vinegar than the recipe says, mix, then add more if you need it. A teaspoon at a time, dont overdo it or you can blow out the balance and no one likes sour yolk paste.

Best Classic Deviled Eggs Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made my Deviled Eggs Easy go-to and the result is a ridiculously creamy, tangy yolk filling topped with paprika that has everyone asking for seconds.

Servings

servings

Calories

137

kcal

Equipment: 1. Large stock pot (big enough for 12 eggs in a single layer)
2. Large bowl for an ice bath
3. Slotted spoon or tongs (to transfer eggs)
4. Medium mixing bowl (for yolk filling)
5. Fork (for mashing yolks)
6. Measuring cups and measuring spoons
7. Pastry bag or zip top bag (corner snipped) for piping, or a spoon if you dont care about looks
8. Tray or plate to hold the whites while you fill them
9. Small knife and cutting board (to slice eggs)

Ingredients

12 large eggs (room temp if you remember to take them out ahead)
1/2 cup mayonnaise (full fat for best creaminess)
2 teaspoons yellow mustard (Dijon works too if you like)
1 tablespoon distilled white vinegar
1/4 teaspoon fine salt
1/8 teaspoon freshly ground black pepper
1 tablespoon sweet pickle relish optional, but a lot of people like it
1 to 2 tablespoons finely chopped fresh chives or parsley for garnish optional
Paprika for sprinkling about 1/2 teaspoon

Directions

Put 12 large eggs in a single layer in a pot, cover with cold water by about an inch, bring to a gentle boil over medium-high heat, then cover, turn heat off and let sit 10 to 12 minutes for fully hard cooked yolks. Don't let them roar away or they'll crack.
Drain and immediately transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier. Cold water is your friend.
Peel the eggs under running water, pat dry, then slice each egg lengthwise and carefully pop yolks out into a medium bowl. Place the whites on a tray.
Mash the yolks with a fork until mostly smooth. Add 1/2 cup mayonnaise, 2 teaspoons yellow mustard (or Dijon), 1 tablespoon distilled white vinegar, 1/4 teaspoon fine salt and 1/8 teaspoon freshly ground black pepper. Mix until creamy and taste to adjust salt or mustard. If you like a bit of sweet tang, stir in 1 tablespoon sweet pickle relish.
If the filling seems too thick, thin with a tiny splash of milk or extra vinegar, one teaspoon at a time. You want it pipeable but not runny.
Spoon or pipe the yolk mixture back into the egg white cavities. For piping, use a pastry bag or a zip top bag with the corner snipped off for a neat look. This is where you can be fancy or quick and messy, either works.
Sprinkle about 1/2 teaspoon paprika evenly over the filled eggs for color and mild smoky flavor.
Garnish with 1 to 2 tablespoons finely chopped fresh chives or parsley if you want a fresh pop. It's optional but pretty.
Chill the deviled eggs at least 30 minutes before serving so flavors meld. Keep covered in the fridge and eat within 2 days for best texture and safety.
Quick tips: avoid overcooking the eggs to prevent the green ring around yolks, older eggs peel easier but room temp eggs are less likely to crack when boiled, and if you want extra smooth filling, press the yolks through a fine sieve before mixing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.