Some recipes are timeless, and these classic deviled eggs are simple, satisfying, and easy to make.
After sharing how to make easy-peel, perfectly boiled eggs, I wanted to offer my favorite classic deviled eggs recipe. The same simple mix of mustard, vinegar, and mayonnaise is what I use for both deviled eggs and egg salad—the mustard and vinegar add a bright tang while the mayonnaise keeps the filling creamy.
This is how my mother always made deviled eggs growing up. We served them at Easter when there were leftover dyed eggs to use up after the egg hunt. They became a holiday staple for good reason—reliable, familiar, and delicious.
I tend not to stray far from this classic version. Variations can be fun, but sometimes the simplest recipes are the best. These deviled eggs come together quickly, so you can prepare a crowd-pleasing appetizer without spending a lot of time in the kitchen.
How do you take your deviled eggs—traditional or adventurous? I mostly enjoy them classic, or as egg salad, and occasionally in potato salad. If you have other favorite ways to use hard-boiled eggs, share them in the comments below.
Classic Deviled Eggs
Amber Brady
12
deviled egg halves
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white distilled vinegar
- Salt & pepper, to taste
- Paprika for garnish
Instructions
- Hard boil, cool, and peel the eggs. (Use your preferred method for easy-peel boiled eggs.)
- Cut eggs in half lengthwise and remove the yolks. Place yolks in a bowl and mash with a fork.
- Add mayonnaise, yellow mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika to garnish. Store in an airtight container in the refrigerator.
Video
Notes
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