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Deviled eggs are a timeless classic that has secured their place in appetizers across countless gatherings, from casual barbecues to elegant holiday dinners. This simple yet delicious dish is a staple at potlucks, picnics, and family celebrations, embodying a perfect balance of creaminess and flavor that appeals to a wide range of palates. The beauty of deviled eggs lies in their versatility; they can be easily customized to suit personal tastes and dietary needs, making them a beloved choice for both hosts and guests alike.

Best Classic Deviled Eggs

Discover the delicious world of deviled eggs with this classic recipe! Perfect for any gathering, these creamy, flavorful bites are easy to make and can be customized to suit everyone's taste. With a rich history and numerous variations, deviled eggs are sure to impress your guests. Learn how to make the best version with fresh ingredients and step-by-step instructions. Ideal for parties, brunch, or picnics! #DeviledEggs #ClassicRecipe #Appetizers #ComfortFood #HomemadeGoodness

Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

Salt and black pepper, to taste

1 tablespoon finely chopped fresh chives (or parsley)

Paprika, for garnish

Instructions
 

Hard Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water, ensuring water is about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let sit for 12-14 minutes.

    Cool the Eggs: Transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes.

      Peel the Eggs: Gently tap the cooled eggs on the counter and roll them to crack the shell. Peel the shells under running cold water for easy removal.

        Prepare the Filling: Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Arrange the egg white halves on a serving platter.

          Mix the Filling: Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy, adjusting the seasonings to taste.

            Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollows of the egg white halves.

              Garnish: Sprinkle with paprika and top with chopped chives or parsley for a pop of color and flavor.

                Chill and Serve: Refrigerate the deviled eggs for at least 15 minutes before serving to allow the flavors to meld.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 halves