Easy Classic Deviled Eggs Recipe
Creamy, tangy, and perfectly seasoned deviled eggs made with simple pantry staples. Ideal for parties, picnics, or a quick make-ahead appetizer.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon distilled white vinegar
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper freshly ground
- 0.25 teaspoon paprika for garnish
- 1 tablespoon chives finely sliced, optional
- 1 tablespoon sweet pickle relish optional
Instructions
Preparation Steps
- Place eggs in a saucepan in a single layer and cover with cold water by 1.0 inch. Bring to a full boil over medium-high heat.
- Once boiling, cover, turn off the heat, and let stand for 10 minutes. Transfer eggs to an ice bath until cool, about 5 minutes.
- Gently tap and peel the eggs. Slice each egg lengthwise and remove yolks to a bowl; place whites on a serving platter.
- Mash yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth and creamy. Stir in pickle relish if using; adjust seasoning to taste.
- Spoon or pipe the yolk mixture into the egg white halves, mounding slightly.
- Dust with paprika and garnish with chives if desired. Chill until ready to serve.
Notes
For easier peeling, use eggs that are a few days old. Make up to 1 day ahead and refrigerate in an airtight container. Variations: swap Dijon for yellow mustard for a milder flavor, or add a dash of hot sauce for heat.