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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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 6

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.

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