Best Classic Deviled Eggs Recipe

I’m sharing my Best Deviled Eggs, a classic combination of creamy mayonnaise, mustard and perfectly seasoned yolks finished with a sprinkle of paprika that invites a closer look.

I always thought deviled eggs were just a dull potluck filler but I keep making this one because it just works. The creamy yolks from hard boiled large eggs get a bright lift from Dijon mustard, and that contrast keeps you curious about whats really going on in the bowl.

I call it my Deviled Eggs Recipe Classic even though I’ve got a couple tiny cheats that make them more lively than the usual. I wont say more now, but if you like bold simple flavors and a little nostalgia with an edge youll want to try these at your next get together.

Ingredients

• Eggs are packed with protein and healthy fats, yolks add richness and color.
• Mayonnaise brings creaminess and fat, makes the filling smooth but adds calories.
• Dijon mustard gives a tangy bite and sharpness, brightens the whole mix.
• Vinegar or lemon juice adds acid that cuts richness and lifts flavors.
• Salt enhances overall flavor, helps season the yolk mixture so it pops.
• Black pepper gives gentle heat and earthiness, a little goes a long way.
• Paprika adds color and mild smoky or sweet notes, pretty sprinkled on top.
• Chives or parsley add fresh herbal lift, a bit of texture and green.

Ingredient Quantities

• 12 large eggs (makes about 24 halves)
• 1/2 cup mayonnaise, preferably full fat
• 2 tablespoons Dijon mustard (or yellow mustard if you like)
• 1 tablespoon distilled white vinegar or fresh lemon juice
• 1 teaspoon kosher salt, or 3/4 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sweet or smoked paprika, for sprinkling
• Chopped chives or flat leaf parsley, for garnish (optional)

How to Make this

1. Put 12 eggs in a single layer in a saucepan and cover with cold water about an inch above them, bring to a boil over medium high heat. As soon as it boils, turn off the heat, cover the pan and let sit 10 to 12 minutes for large eggs.

2. While they sit, fill a large bowl with ice water. When time’s up transfer the eggs to the ice bath and chill 10 minutes to stop cooking and make peeling easier.

3. Crack and peel the eggs under running water, start at the wider end where the air pocket is, it usually helps. Slice each egg lengthwise and gently lift out the yolks, set the whites on a platter.

4. Put the yolks in a bowl and mash with a fork until crumbly. Add 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon white vinegar or lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until very smooth; if you want extra silky filling push the mixture through a fine sieve or pulse briefly in a mini food processor.

5. Taste and adjust: add a little more mayo if its too dry, more mustard if you want tang, or a pinch more salt or pepper. Dont overdo it, start small.

6. Spoon the filling into a piping bag fitted with a star tip or use a zip top bag with a corner snipped off, then pipe the mixture neatly back into the egg white halves. You can also use two spoons to mound it if you like a more rustic look.

7. Sprinkle each deviled egg with about 1/2 teaspoon sweet or smoked paprika for color and a touch of flavor.

8. Garnish with chopped chives or flat leaf parsley if using, chill at least 30 minutes so flavors marry and the filling firms up.

9. Keep them covered in the fridge and serve within a day for best texture, the yolk mixture will keep a bit longer but assembled eggs are best same day.

Equipment Needed

1. Medium saucepan with lid (for boiling the eggs)
2. Large bowl (for the ice bath)
3. Slotted spoon or tongs (to transfer eggs)
4. Mixing bowl and a fork (to mash the yolks)
5. Measuring spoons and a 1/2 cup measure
6. Piping bag with a star tip or a zip top bag with a corner cut off
7. Fine mesh sieve or a mini food processor (optional, for super smooth filling)
8. Sharp knife or egg slicer and a serving platter

FAQ

Best Classic Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap for plain Greek yogurt or full fat sour cream, use a 1 for 1 swap. It gives tang and creaminess, but if you use low fat yogurt it can be thinner so add a little less at first.
• Dijon mustard: use whole grain mustard for more texture or yellow mustard if you want a milder, sweeter note. You can also stir in a teaspoon of prepared horseradish for extra zip.
• Distilled white vinegar or lemon juice: apple cider vinegar works well, or try a splash of pickle brine for bright sharp tang. Use the same tablespoon amount.
• Sweet or smoked paprika: replace smoked paprika with a tiny pinch of smoked salt plus regular paprika, or use a pinch of cayenne if you prefer some heat instead of smoke.

Pro Tips

1. Use eggs that are about a week old for WAY easier peeling. If all you have are fresh eggs toss a teaspoon of baking soda in the cooking water, it helps the shell separate from the membrane.

2. For ultra silky filling push the yolk mix through a fine mesh sieve or pulse briefly in a mini food processor, then adjust texture with a teaspoon of warm milk or a tiny bit more mayo if needed, add only a little at a time.

3. Chill the yolk mixture before piping so it holds its shape, and use a sturdy metal tip or a parchment cone for cleaner swirls, wipe the tip between each egg to keep them looking sharp.

4. Taste and season slowly dont over salt up front, acid and mustard can change perception of salt. If you want to prep ahead keep the yolk mixture refrigerated in a sealed container and only fill the whites a few hours before serving for best texture.