Best Classic Deviled Eggs Recipe

I developed these Deviled Eggs with creamy mayonnaise, mustard and mashed yolks dusted with paprika, and a little pantry twist lies hidden in the ingredient list.

I’ve been chasing the perfect Best Classic Deviled Eggs for years and somehow the simplest bite keeps surprising me. Using just eggs and mayonnaise as the backbone, the filling gets silky, rich and oddly addictive, yet it’s never boring.

Folks come over thinking they know deviled eggs, then they taste mine and go quiet, trying to figure out the secret. I won’t spill every trick here, cause where’s the fun in that, but if you like a creamy, slightly tangy bite with a neat pop of color, this is a Deviled Eggs Recipe Classic you’ll want to test.

Ingredients

• Eggs: Rich in protein and vitamins eggs make the creamy filling and add heft.
• Mayonnaise: Adds silky fat and calories, its mostly healthy fats, makes filling smooth and rich.
• Mustard: Gives tangy sharpness, low calories, little carbs, brightens flavor without sweetness.
• Vinegar or lemon: Sour acid balances richness, adds brightness and a faint tangy zip.
• Salt and pepper: Salt lifts flavors while pepper adds warm bite, use sparingly for balance.
• Paprika: Sweet paprika finishes with mild smokiness and color, mostly for look and taste.
• Chives or parsley: Fresh herbs give onionlike brightness or clean green freshness, optional but lovely.

Ingredient Quantities

• 12 large eggs
• 1/2 cup mayonnaise (120 ml)
• 2 tablespoons yellow mustard
• 1 tablespoon distilled white vinegar or lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sweet paprika for garnish
• 2 tablespoons finely chopped chives or fresh parsley (optional)

How to Make this

1. Put 12 large eggs in a single layer in a saucepan and cover with cold water about 1 inch above the eggs; bring to a boil over high heat, once boiling turn off the heat, cover the pot and let sit 10 to 12 minutes for hard yolks.

2. Drain the hot water and plunge the eggs into an ice bath for at least 5 minutes to stop cooking and make peeling easier.

3. Peel the eggs under running water, pat dry, then slice each egg lengthwise and gently pop the yolks into a mixing bowl; set the whites on a platter.

4. Mash the yolks with a fork until crumbly then add 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon distilled white vinegar or lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

5. Stir or whisk the yolk mixture until very smooth, taste and adjust seasoning; if it’s too thick add a little more mayo or a squeeze of lemon, if too loose add a touch more yolk.

6. Spoon the filling into a piping bag fitted with a large tip or use a zip-top bag with a corner snipped, you can also just spoon it in if you don’t care about presentation.

7. Fill each egg white half evenly with the yolk mixture, mound it slightly for a classic look.

8. Sprinkle 1/2 teaspoon sweet paprika over the filled eggs for color and dust with a little extra black pepper if you want.

9. Scatter 2 tablespoons finely chopped chives or fresh parsley on top if using, chill the eggs at least 30 minutes so flavors meld, and keep refrigerated up to 2 days.

Equipment Needed

1. Large saucepan with a lid, big enough for 12 eggs
2. Large bowl for an ice bath (and to chill the eggs)
3. Slotted spoon or tongs to lift eggs out of hot water
4. Cutting board and a small paring knife to halve the eggs
5. Medium mixing bowl for the yolk filling
6. Fork or small potato masher to mash yolks, plus a whisk or spoon to smooth the filling
7. Measuring spoons and a 1/2 cup measure for the mayo
8. Piping bag with a large tip or a zip-top bag with a corner snipped (or just a spoon)
9. Serving platter and paper towels for drying/clean up

FAQ

Best Classic Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap with plain Greek yogurt (use equal amounts) or sour cream for tang, or do half mayo half yogurt to keep it creamy.
• Yellow mustard: use Dijon or whole grain mustard 1 to 1 for a sharper, more complex flavor, but maybe use a touch less if it’s strong.
• Distilled white vinegar or lemon juice: substitute apple cider vinegar or white wine vinegar in the same amount, or a splash of pickle brine for extra zip.
• Chives or fresh parsley: use chopped scallions, fresh dill, or cilantro for a different herb note, same amount for garnish.

Pro Tips

1. Use older eggs if you can, they peel way easier than super fresh ones, so buy them a week ahead or keep a few extras in the fridge.

2. For ultra smooth filling push the yolks through a fine mesh sieve or blitz briefly in a food processor, but dont overdo it or the mix gets gluey; if it’s too thick add a teaspoon of warm water at a time until it feels silky.

3. If you want neat, restaurant looking eggs transfer the filling to a piping bag (or zip-top with a corner snipped) and pipe from the tip, or just mound it with a spoon for a rustic look, either way chill them a bit so the filling firms up.

4. Taste and tweak: a small splash of pickle juice or a pinch of sugar can balance the tang, extra mustard gives bite, and keep the yolk mix separate from the whites if you need to make them a day ahead so nothing gets soggy.