Classic Deviled Eggs Recipe
This Classic Deviled Eggs Recipe is a creamy, tangy, and easy appetizer perfect for any occasion. Simple ingredients, bold flavors, and a beautiful presentation!
Servings: 4 servings
Ingredients
For the Deviled Eggs
- 6 large hard-boiled eggs fully cooked
- 1/4 cup mayonnaise good-quality
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1/2 teaspoon vinegar white or apple cider vinegar
- dash hot sauce adjust to taste
- salt to taste
- black pepper to taste
- paprika for garnish
- dill or chives for garnish
Instructions
Classic Deviled Eggs Method
- Place the six large eggs in a medium saucepan and cover with cold water by about an inch. Bring the water to a gentle boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool completely for about 5 minutes. Gently tap and peel the eggs, then slice each egg in half lengthwise.
- Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until crumbly. Add the mayonnaise, yellow mustard, Dijon mustard, vinegar, hot sauce, salt, and pepper. Stir until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among them.
- Sprinkle the filled eggs with paprika for a classic look, or use fresh dill or chopped chives for a herbaceous twist. Serve immediately or refrigerate until ready to enjoy.
Equipment
- Medium Saucepan
- Bowl of Ice Water
- Mixing Bowl
- Spoon or piping bag
- Knife
Notes
- For easier peeling, cool eggs quickly in ice water immediately after boiling.
- Substitute mayonnaise with Greek yogurt for a lighter filling or use plant-based mayo for a vegan option.
- Use a piping bag for a neat and attractive filling presentation.
- Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing deviled eggs is not recommended as texture may degrade.