Hard-boiled eggs are filled with a creamy mixture of mayo, mustard, and yolk in this classic Deviled Eggs recipe. Super easy to make with only 4 ingredients and great for making ahead!
I’ve shared many deviled egg recipes before, like my Easter deviled eggs, jalapeno deviled eggs, avocado deviled eggs, or even my deviled egg potato salad. But I realized I had never shared my classic deviled eggs recipe, which is what I actually make the most! So that’s what I’m sharing today. This recipe is so versatile, so easy, and so tasty. I’ve been making it for years!
Why This Is The Best Deviled Eggs Recipe
Here are a few of my favorite things about this recipe.
- Only 4 ingredients. This recipe is made with eggs, mayo, vinegar, and mustard. I also added some salt and pepper but I don’t really count those as ingredients. So easy!
- Super flavorful. Despite only having 4 ingredients, this deviled eggs recipe is certainly not lacking in flavor. The mayo adds a savory richness, the vinegar adds some tangy, and the mustard adds a bit of heat.
- Great to make ahead. I usually make this recipe a day or so in advance. It gives the flavors time to meld, so not only does it give me one less thing to do, it results in even yummier deviled eggs. Win-win!
Recipe Ingredients
Here’s a run-down of the few ingredients needed to make this recipe. The exact measurements can be found in the recipe card below.
- Eggs – I used large eggs for this recipe.
- Mayonnaise – Adds a creaminess to the deviled eggs filling.
- White vinegar – For a bit of acidity and tangy flavor in the filling.
- Mustard – I’ve used regular yellow mustard and spicy ground mustard in this recipe, depending on what I have on hand. The spicy ground mustard adds a nice kick of heat.
- Salt & pepper
- Smoked paprika – Fresh dill weed is another good alternative for the garnish.
How To Make Deviled Eggs
One of the reasons I love this recipe is that it’s so simple to make. There are just a few steps! The printable version of the instructions can be found in the recipe card below.
- Boil the eggs. Add enough water to the pot to cover the eggs. Bring it to a boil then use a slotted spoon to lower the eggs in the boiling water. Cover and simmer for 10 minutes. Remove the eggs and cover them with cold water until cooled. If you prefer not to boil, use our hard boiled eggs in the oven instructions (this method also works great).
- Make the filling. Peel the cooled eggs, cut them in half, and scoop out the yolks. Mash the yolks and other ingredients with a fork until well combined.
- Assemble. Fill each egg white half with a teaspoon or so of filling. Sprinkle with smoked paprika to garnish.
Tips & Variations
Here are a few tips for making perfect deviled eggs every time.
- Cool the eggs completely. The hard boiled eggs need to be completely cool before moving on to the filling. I like to use the ice bath technique as described in the instructions but another option is to simply make the hard boiled eggs in advance.
- Don’t overfill them. I’ve found that a teaspoon or so of filling is the perfect amount. If there’s too much, it really overpowers the egg itself. I like to have a balance of flavors in every bite!
- Use a piping bag. When I want the presentation of these to be as pretty as possible, I like to use a piping bag to fill them. A teaspoon works too.
- Chill before serving. While it’s fine to serve these immediately, I like to chill them in the fridge for a few hours first. This really gives the flavors in the filling time to meld and results in the tastiest deviled eggs.
- Egg Variations. Replace the yellow or spicy mustard with dijon mustard. Instead of paprika, top with chopped chives or crumbled bacon. Mix in a small amount of hot sauce or cayenne for an extra kick! To add a bit of sweetness, mix in some sweet pickle relish.
Serving Suggestions
Deviled eggs are really a summertime staple for me. I make these pretty frequently for gatherings, potlucks, and even baby or wedding showers. They’re also a great addition to the Easter table, next to the Easter ham.
Proper Storage
Any leftovers from this deviled egg recipe can be stored in the fridge for up to 2 days. They should be kept in an airtight container or covered with plastic wrap.
More Appetizer Recipes
- Crispy Potato Skins
- Crab Stuffed Mushrooms
- Fried Mac and Cheese Bites
- Panda Express Cream Cheese Rangoon
- Buffalo Chicken Dip
Deviled Eggs
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon mustard (yellow or spicy ground mustard)
- ⅛ teaspoon salt
- black pepper to taste
- smoked paprika (and/or fresh dill weed), for garnish
Instructions
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon carefully lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs, drain the hot water and then cover the eggs with cold water until cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, vinegar, and salt and pepper to taste, and mix with a fork until well combined.
- Using a pastry bag (or small spoon), fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with smoked paprika (and/or fresh dill) to garnish.
Last Step:
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