Delicious Deviled Eggs Recipe

I couldn’t resist sharing my Simple Deviled Eggs Recipe, which uses just a few pantry staples and one clever trick to ensure the yolk filling comes out smooth every time for Easter, holiday gatherings, or potlucks.

I grew up thinking deviled eggs were boring, but this version changed my mind. I love the way mayonnaise softens the yolk and a dusting of paprika makes each bite pop, it feels nostalgic and a little bit unexpected.

I call it my Deviled Eggs Recipe Classic because people keep asking for the recipe, even my picky aunt who usually says nothing. These always disappear at parties, and sometimes I sneak one for lunch, cant help it.

If you like simple, bold flavors with zero fuss, you might be surprised how satisfying they are.

Ingredients

• Eggs give protein and richness, creamy yolks are filling and add savory depth
• Mayonnaise adds fat and silkiness, carries flavor but ups calories
• Yellow mustard brings tang and a little sweet, low calorie flavor punch
• Vinegar gives bright acidity that cuts richness, keeps flavors lively
• Relish adds sweet crunch and tiny bursts of flavor, optional but fun
• Fresh herbs add light oniony or green notes, make dish look fresh
• Paprika gives color mild smokiness and subtle warmth without extra calories
• Salt sharpens and balances, essential for seasoning but use modestly
• Black pepper adds bite and warmth, little goes far for seasoning

Ingredient Quantities

• 12 large eggs, makes about 24 halves
• 1/2 cup mayonnaise
• 3 tablespoons yellow mustard
• 2 teaspoons white vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons sweet pickle relish (optional)
• 2 tablespoons finely chopped fresh chives or parsley (optional)
• 1 to 2 teaspoons paprika for garnish

How to Make this

1. Place all 12 eggs in a single layer in a large pot and cover with cold water about 1 inch over the eggs, bring to a full boil over high heat, then remove from heat, cover the pot and let sit 12 minutes; transfer eggs to an ice bath for 5 to 10 minutes to cool so they peel easier.

2. Gently crack and peel the shells under cool running water, pat eggs dry, then slice each egg lengthwise and carefully lift out all yolks into a medium bowl, set the white halves on a platter.

3. Mash the yolks with a fork until they are fine and crumbly, no big lumps.

4. Add 1/2 cup mayonnaise, 3 tablespoons yellow mustard, 2 teaspoons white vinegar, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper to the yolks and mix until smooth and creamy; if it seems too stiff add a little more mayo, if too thin add a touch more yolk.

5. Fold in 2 tablespoons sweet pickle relish and 2 tablespoons finely chopped fresh chives or parsley if using, taste and adjust salt or mustard if needed.

6. Spoon the yolk mixture back into the egg white wells or put the filling into a piping bag or a zip bag with the corner snipped and pipe pretty mounds, try not to overfill or they look messy.

7. Sprinkle 1 to 2 teaspoons paprika evenly over the filled eggs and scatter a few extra chopped chives or parsley on top for color if you like.

8. Chill the deviled eggs at least 30 minutes before serving so flavors meld, and keep covered in the fridge for up to two days, though they’re best same day.

Equipment Needed

1. Large pot big enough for 12 eggs in a single layer for boiling
2. Large bowl for an ice bath to cool the eggs fast
3. Slotted spoon or kitchen tongs to transfer eggs safely
4. Small sharp knife to slice each egg lengthwise
5. Medium mixing bowl for the yolk filling
6. Fork to mash the yolks smooth (no big lumps)
7. Measuring cup and measuring spoons for mayo, mustard, vinegar, salt, pepper
8. Small spoon or rubber spatula plus a piping bag or zip top bag with a corner snipped to fill the whites
9. Serving platter and paper towels for drying and staging the whites; plastic wrap to cover when chilling

FAQ

Delicious Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap with plain Greek yogurt or sour cream 1:1 for a lighter, tangier filling. Mayo is richer so if you want some creaminess try half mayo half yogurt.
• Yellow mustard: use Dijon or spicy brown mustard 1:1. Dijon gives a sharper tang, spicy brown adds little crunch and more bite.
• White vinegar: replace with apple cider vinegar or fresh lemon juice in the same amount. Lemon will give a brighter, fresher flavor.
• Sweet pickle relish: substitute finely chopped dill pickles or cornichons, or use 1 tbsp capers for a salty punch; if you use capers, cut back on the salt.

Pro Tips

– Use slightly older eggs if you can, they peel way easier than super fresh ones. Also plunge them in really cold water right away so the whites firm up and you can handle them without mangling the halves.

– For extra silky filling, push the cooked yolks through a fine mesh sieve or give them a quick blitz in a food processor instead of just mashing. Add mayo a little at a time so you can stop when it’s creamy not soupy, and if it tastes flat a tiny splash of vinegar or a pinch of sugar fixes that.

– If you want them to look pro, pipe the filling with a star tip or a snipped corner of a bag and wipe the rims of the whites with a damp finger before plating. Chill for at least 30 minutes so the filling sets, then sprinkle the paprika right before serving so it stays bright.

– Make-ahead trick: store whites and filling separately if you need to prepare earlier, that keeps the whites from getting soggy. If you like texture, fold in a little chopped pickle or crispy bacon at the end, but taste as you go so you don’t overpower the tang.