Best Classic Deviled Eggs Recipe

I’ve refined a Classic Deviled Egg into a simple mayo-and-mustard yolk blend with a single paprika trick that always has readers asking how it’s done.

I’ve always been suspicious of recipes that try too hard, but this Classic Deviled Egg keeps things simple and a little unexpected. The creamy mayonnaise settles into the yolky center and a dusting of paprika gives it a cheeky pop of color, so it looks like it knows what it’s doing.

When I take them to a get together people hover, fork in hand, asking if they’re the Deviled Eggs Easy I teased about earlier. They’re small, bold, a bit nostalgic, and somehow more interesting than they have any right to be.

I love that.

Ingredients

• Eggs, protein rich, yolks give creamy texture and savory depth, very filling.
• Mayonnaise adds silkiness and fat, boosts richness and mouthfeel, not very healthy.
• Yellow mustard gives tang and mild sharpness, low calories, no sugar added.
• White vinegar brings bright acidity, cuts richness, it’s harsh if overused.
• Paprika gives smoky sweet color and mild peppery warmth, nice visual pop.
• Salt lifts flavors and balances, essential but use sparingly for health reasons.
• Black pepper adds sharp bite and aroma, tiny amount goes a long way.

Ingredient Quantities

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp paprika, plus a little extra for garnish

How to Make this

1. Put the 6 eggs in a single layer in a saucepan and cover with cold water by about 1 inch; bring to a rolling boil over medium-high heat, then remove from heat, cover the pot, and let sit 10 to 12 minutes.

2. Drain the hot water and immediately transfer the eggs to an ice bath or run under very cold water for at least 5 minutes to stop cooking and make peeling easier, its a huge help.

3. Gently tap each egg on the counter, roll to crack the shell, then peel under running water if needed; pat the whites dry with a towel.

4. Slice each egg lengthwise, carefully lift out the yolks into a bowl and set the whites on a plate.

5. Mash the yolks with a fork until crumbly, then add 3 tbsp mayonnaise, 1 tsp yellow mustard, 1 tsp white vinegar, 1/4 tsp salt, 1/8 tsp freshly ground black pepper and 1/4 tsp paprika; mix until creamy and smooth, taste and adjust seasoning if needed.

6. Transfer the yolk mixture to a piping bag or a zip-top bag with a corner snipped off and pipe into the egg white halves, or simply spoon the filling in if you dont have a bag.

7. Sprinkle a little extra paprika over the filled eggs for color and a touch of flavor, wipe any drips off the plate so they look tidy.

8. Chill the deviled eggs at least 20 to 30 minutes before serving so the filling firms up, and store leftovers covered in the fridge for up to 2 days.

Equipment Needed

1. Medium saucepan big enough for 6 eggs in one layer
2. Large bowl for an ice bath and chilling the eggs
3. Slotted spoon or tongs to lift eggs safely
4. Small mixing bowl for the yolks
5. Fork for mashing and stirring
6. Piping bag or a zip top bag with a corner snipped, dont worry if you just spoon it in
7. Measuring spoons for the mayo, mustard, vinegar and seasonings
8. Sharp knife and cutting board to halve the eggs
9. Paper towels and a serving plate or tray to dry and arrange the eggs

FAQ

Best Classic Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap with plain Greek yogurt (use 1:1) for a tangy, lighter filling; you might need a pinch more salt.
• Yellow mustard: use Dijon mustard (1:1) for a smoother, slightly sharper taste you’ll like.
• White vinegar: replace with fresh lemon juice or apple cider vinegar (1:1) for brightness; lemon gives a fresher citrus note.
• Paprika: use smoked paprika for deeper, woodsy flavor or a tiny pinch of cayenne for heat; cut back on cayenne since it’s spicier.

Pro Tips

1) Use older eggs, not brand new ones. Older eggs peel way easier because the membrane loosens up, so buy them a week ahead if you can. Dont worry, a little age is good here, just not rotten.

2) For ultra creamy yolks, push them through a fine mesh sieve or pulse them in a mini food chopper instead of just mashing. If the mix feels a bit dry add a tsp of warm melted butter or a splash of milk or sour cream — it makes the texture silky. Dont over-blend though or it can get gummy.

3) Piping hack: put the filling in a zip-top bag, snip a small corner and use that like a pastry bag; put the bag upright in a glass while you fill it so you dont make a mess. If you’re prepping ahead, keep the whites and filling separate, then fill right before serving so the whites dont get soggy.

4) Don’t skip small flavor tweaks and tidy presentation. Taste and adjust salt/acid, a tiny pinch of sugar can brighten it. Finish with smoked paprika or cayenne and chopped chives for contrast, and wipe the plate edges so they look neat.