Classic Deviled Eggs are a timeless appetizer or snack — creamy, tangy, and perfectly seasoned. Easy to make, these bite-sized treats are ideal for parties, holidays, or a quick protein-packed snack.
🕒 Prep Time
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
🍳 Equipment Needed
- Medium saucepan
- Mixing bowl
- Spoon or piping bag
- Knife
- Bowl of ice water
🥚 Ingredients (Makes 12 halves)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar (or apple cider vinegar)
- ¼ tsp salt
- ¼ tsp black pepper
- Paprika (for garnish)
- Optional: chopped chives or parsley for garnish
👩🍳 Instructions
Step 1 – Boil the Eggs
Place eggs in a saucepan and cover with cold water by about 1 inch.
Bring to a boil over medium-high heat.
Once boiling, cover, remove from heat, and let sit 10–12 minutes.
Step 2 – Cool & Peel
Transfer eggs to a bowl of ice water for 5 minutes to cool.
Peel the eggs carefully.
Step 3 – Prepare the Filling
Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl.
Mash yolks with a fork.
Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Step 4 – Fill the Egg Whites
Spoon the yolk mixture back into the egg whites, or use a piping bag for a neat presentation.
Step 5 – Garnish & Serve
Sprinkle with paprika and optional chopped chives or parsley.
Serve chilled.
💡 Tips & Variations
- Make Ahead: Eggs can be boiled and peeled up to 2 days in advance. Fill just before serving.
- Spicy: Add a pinch of cayenne pepper or a few drops of hot sauce to the yolk mixture.
- Creamy Variation: Use Greek yogurt instead of mayonnaise for a lighter version.
- Fancy Twist: Top with bacon bits, pickles, or smoked paprika for extra flavor.
🍽 Nutrition (per half egg)
- Calories: ~65
- Protein: 3g
- Fat: 5g
- Carbs: <1g
