The Best Deviled Eggs: The Ultimate Guide
These Classic Deviled Eggs are a creamy, tangy, and delicious appetizer, perfect for parties, picnics, or holiday gatherings! With a smooth, flavorful filling and customizable toppings, they’re always a crowd favorite.
Ingredients
For the Eggs:
- 6 large eggs hard-boiled and peeled
For the Filling:
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard or Dijon for a bolder taste
- 1 teaspoon white vinegar or lemon juice
- 1/8 teaspoon salt adjust to taste
- 1/8 teaspoon black pepper freshly ground for best results
For Garnishing (Optional):
- ¼ teaspoon paprika for a hint of spice and color
- 1 tablespoon chopped chives or parsley for extra freshness
- Bacon bits olives, or pickles (for creative toppings)
Instructions
- 1️⃣ Hard-Boil the Eggs
- Place eggs in a single layer in a pot and cover with cold water.
- Bring water to a boil, then reduce heat and simmer for 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
- 2️⃣ Prepare the Filling
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- 3️⃣ Fill the Egg Whites
- Spoon or pipe the mixture into the egg white halves.
- 4️⃣ Garnish & Serve
- Sprinkle with paprika and fresh herbs.
- Add bacon bits, olives, or pickles for extra flavor.
- 5️⃣ Chill & Enjoy
- Refrigerate for at least 15 minutes before serving for the best taste.
Notes
For easier peeling: Use eggs that are at least a week old.
For a creamy texture: Use Dijon mustard or a splash of heavy cream.
Make ahead: Store in the fridge for up to 2 days before serving.
For a creamy texture: Use Dijon mustard or a splash of heavy cream.
Make ahead: Store in the fridge for up to 2 days before serving.