I’m sharing my Simple Deviled Eggs Recipe that uses just a few pantry staples and is ready to serve at Easter, holiday gatherings, or potlucks.

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I get a kick out of turning ordinary hard-boiled eggs into something people argue over at potlucks. I kept this as my Simple Deviled Eggs Recipe because it’s stupidly easy yet sneaky flavorful, and I still call it my Deviled Eggs Recipe Classic even when I’m feeling lazy.

There’s something oddly satisfying about that creamy center and the quick kiss of paprika on top, it makes guests curious, like what little trick did you use. It always disappears fast, someone will ask for the recipe twice, and i’ll smile and act like it took me hours.

Ingredients

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Eggs: bring protein and choline, yolks add rich creaminess and savory mouthfeel.
Mayonnaise: adds silky fat, boosts richness and helps the filling hold together.
Mustard: gives tang and a little heat, cuts richness without overpowering other flavors.
Vinegar or lemon juice: brightens the mix, adds acidity and balances fatty yolks.
Pickle relish or chopped pickles: offers sweet vinegar bite and crunch, gives texture and zip.
Paprika: adds smoky warmth and color, just a light sprinkle for visual pop.
Chives or parsley: fresh herbs bring oniony brightness or clean green notes, makes it lighter.

Ingredient Quantities

6 large eggs, hard-boiled

3 tbsp mayonnaise

1 tsp dijon or yellow mustard

1 tsp white vinegar or lemon juice

1/4 tsp salt

1/8 tsp black pepper

1/2 tsp sweet pickle relish or finely chopped dill pickles (optional)

Paprika for garnish

Chopped chives or parsley for garnish (optional)

How to Make this

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1. If you can, use eggs that are a week old — they peel easier, but fresh will work too. Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch.

2. Bring water to a rolling boil over medium-high heat. As soon as it boils, cover the pan, take it off the heat and let the eggs sit 10 minutes for large eggs.

3. Transfer eggs to an ice bath for 5 to 10 minutes to stop cooking and make peeling easier. Drain and dry the eggs.

4. Peel eggs under running water if shells stick, then slice each egg lengthwise and gently lift out the yolks into a bowl. Arrange the whites on a plate.

5. Mash the yolks with a fork until crumbly, then stir in 3 tbsp mayonnaise, 1 tsp Dijon or yellow mustard, 1 tsp white vinegar or lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Fold in 1/2 tsp sweet pickle relish or finely chopped dill pickles if you want that little sweet tang.

6. Taste the filling and adjust seasoning — more mustard for tang, more mayo for creaminess, or a pinch more salt if needed. For extra smooth filling, press the mixture through a fine mesh sieve or blitz briefly in a food processor.

7. Spoon the yolk mixture back into the egg white halves, or put it in a zip-top bag, snip a corner and pipe the mixture in for a cleaner look. Dont overfill, a little mound looks nice.

8. Lightly dust with paprika and sprinkle chopped chives or parsley on top if you like. Add the paprika just before serving so it stays bright.

9. Chill at least 15 to 30 minutes to let flavors meld. Store covered in the fridge and eat within 2 days for best flavor and safety.

Equipment Needed

1. Medium saucepan with lid — big enough for 6 eggs in one layer
2. Large bowl for an ice bath
3. Slotted spoon or tongs to lift eggs out of hot water
4. Small mixing bowl for the yolk filling
5. Fork for mashing the yolks (or a small whisk if you prefer)
6. Measuring spoons for mayo, mustard, vinegar, salt and pepper
7. Fine mesh sieve or a small food processor if you want an ultra smooth filling
8. Zip-top bag or disposable piping bag plus scissors to snip the corner for piping
9. Serving plate and a small spoon for dusting paprika and scattering chives

FAQ

How do I hard-boil eggs without getting that green ring around the yolk? Quickly cool them in an ice bath right after cooking, and don't overcook. Let eggs sit off the heat 9 to 12 minutes then ice bath for at least 5 minutes.

Can I make deviled eggs ahead of time? Yes, you can hard-boil and make the filling a day ahead. Store whites and filling separately, assemble up to the day you serve. Once assembled, refrigerate and eat within 3 days.

What can I use instead of mayonnaise? Plain Greek yogurt, sour cream, or mashed avocado work fine. Yogurt is tangier so you might want a touch less vinegar or mustard.

How do I get the filling super smooth? Mash yolks well, or push them through a fine sieve or blitz briefly in a small food processor. A splash of warm water or milk helps make it silkier.

Can I freeze deviled eggs? No. Freezing ruins the texture of both whites and filling, so don't freeze them.

Delicious Deviled Eggs Recipe Substitutions and Variations

Mayonnaise (3 tbsp): Swap with 3 tbsp plain Greek yogurt for a lighter, tangy filling; or 3 tbsp mashed ripe avocado for rich creaminess, add a squeeze of lemon so it wont brown.
Dijon or yellow mustard (1 tsp): Use 1 tsp whole grain or stone ground mustard for texture and mild bite; or 1 tsp prepared horseradish for a sharper kick mixed into the filling.
White vinegar or lemon juice (1 tsp): Substitute 1 tsp apple cider vinegar or white wine vinegar; or 1 tsp lime juice; for a softer tang try 1/2 tsp pickle brine instead.
Sweet pickle relish or chopped dill pickles (1/2 tsp): Try 1/2 tsp chopped capers or 1/2 tsp finely chopped cornichons for briny zip; or 1/2 tsp finely chopped green olives for a savory twist.

Pro Tips

1) Use eggs that are about a week old if you can, they peel way easier. If shells still stick peel them under running water, it helps a lot and you wont lose half the white.

2) For super smooth filling, mix the yolks with the mayo and mustard a little at a time then blitz briefly in a food processor or press through a fine mesh sieve. Dont add too much mayo at once, you can always add more but cant take it out.

3) Pipe the filling for a clean look: spoon into a zip top bag, snip a small corner and squeeze gently, a little mound looks better than overstuffed. Keep the whites chilled while you fill them so they hold shape.

4) Taste as you go, eggs mute salt so you might need a tiny pinch more than you think; add relish or chopped pickles sparingly and finish with paprika and herbs right before serving so they stay fresh and bright.

Delicious Deviled Eggs Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Simple Deviled Eggs Recipe that uses just a few pantry staples and is ready to serve at Easter, holiday gatherings, or potlucks.

Servings

servings

Calories

179

kcal

Equipment: 1. Medium saucepan with lid — big enough for 6 eggs in one layer
2. Large bowl for an ice bath
3. Slotted spoon or tongs to lift eggs out of hot water
4. Small mixing bowl for the yolk filling
5. Fork for mashing the yolks (or a small whisk if you prefer)
6. Measuring spoons for mayo, mustard, vinegar, salt and pepper
7. Fine mesh sieve or a small food processor if you want an ultra smooth filling
8. Zip-top bag or disposable piping bag plus scissors to snip the corner for piping
9. Serving plate and a small spoon for dusting paprika and scattering chives

Ingredients

6 large eggs, hard-boiled
3 tbsp mayonnaise
1 tsp dijon or yellow mustard
1 tsp white vinegar or lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp sweet pickle relish or finely chopped dill pickles (optional)
Paprika for garnish
Chopped chives or parsley for garnish (optional)

Directions

If you can, use eggs that are a week old — they peel easier, but fresh will work too. Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
Bring water to a rolling boil over medium-high heat. As soon as it boils, cover the pan, take it off the heat and let the eggs sit 10 minutes for large eggs.
Transfer eggs to an ice bath for 5 to 10 minutes to stop cooking and make peeling easier. Drain and dry the eggs.
Peel eggs under running water if shells stick, then slice each egg lengthwise and gently lift out the yolks into a bowl. Arrange the whites on a plate.
Mash the yolks with a fork until crumbly, then stir in 3 tbsp mayonnaise, 1 tsp Dijon or yellow mustard, 1 tsp white vinegar or lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Fold in 1/2 tsp sweet pickle relish or finely chopped dill pickles if you want that little sweet tang.
Taste the filling and adjust seasoning — more mustard for tang, more mayo for creaminess, or a pinch more salt if needed. For extra smooth filling, press the mixture through a fine mesh sieve or blitz briefly in a food processor.
Spoon the yolk mixture back into the egg white halves, or put it in a zip-top bag, snip a corner and pipe the mixture in for a cleaner look. Dont overfill, a little mound looks nice.
Lightly dust with paprika and sprinkle chopped chives or parsley on top if you like. Add the paprika just before serving so it stays bright.
Chill at least 15 to 30 minutes to let flavors meld. Store covered in the fridge and eat within 2 days for best flavor and safety.

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.