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Classic Deviled Eggs

Creamy, tangy classic deviled eggs with a smooth mayonnaise and mustard filling, topped with paprika. The easy appetizer everyone reaches for first.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling 15 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 12 servings (24 halves)
Calories 130 kcal

Ingredients
  

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard or 2 tsp Dijon
  • 1 tsp white vinegar or pickle juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp paprika for topping
  • 1 tbsp fresh chives finely chopped, optional

Instructions
 

  • Place the eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a full boil over medium-high heat.
  • Turn off the heat, cover the pot and let the eggs sit 12 minutes.
  • Move the eggs to a bowl of ice water and cool 15 minutes. Gently crack and peel.
  • Slice the eggs in half lengthwise. Pop the yolks into a bowl and set the whites on a platter.
  • Mash the yolks with a fork until fine. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and adjust.
  • Spoon or pipe the filling into the whites. Sprinkle with paprika and chives. Chill until serving.

Notes

Make ahead: Cook and peel the eggs up to 2 days ahead. Store the whites and filling separately, covered, in the fridge and fill up to 4 hours before serving.
Storage: Refrigerate filled eggs up to 2 days. Do not leave them out more than 2 hours.
Reheat: Serve cold. Do not reheat.
Variations: Add crumbled bacon, sweet pickle relish, a dash of hot sauce, or swap paprika for smoked paprika.
Keyword classic deviled eggs, deviled eggs, easy deviled eggs, holiday appetizer