How to Make the Perfect Classic Deviled Eggs
American · Easy · 37 min · 12 servings
These perfectly creamy deviled eggs are a non-negotiable potluck staple that disappears from the tray within minutes of arrival. It is the ideal make-ahead finger food that requires no reheating and travels beautifully to any gathering.
Why this recipe works
This Classic Deviled Eggs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 37 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 110 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 whole large eggs
- 4 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- 1 tsp sweet paprika for garnish
- 2 tbsp finely minced dill pickles
Step by step instructions
Step 1: Hard Boil the Eggs
Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let stand for 12 minutes. Transfer eggs to an ice bath for 10 minutes to stop cooking.
Step 2: Peel and Halve
Gently peel the cooled eggs under running water, then slice each egg in half lengthwise. Carefully pop the yolks out into a mixing bowl and arrange the whites on a serving platter or deviled egg tray.
Step 3: Make the Filling
Mash the yolks with a fork until no lumps remain. Add the mayonnaise, yellow mustard, white vinegar, and minced dill pickles, then mix until the filling is completely smooth and creamy. Season with salt and pepper to taste.
Step 4: Fill and Garnish
Transfer the filling to a piping bag or zip-lock bag with a corner snipped off and pipe the filling into each egg white half. Dust each deviled egg with a small pinch of sweet paprika and refrigerate until ready to serve.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mayonnaise → Greek yogurt mixed with a little olive oil for a lighter filling
- yellow mustard → Dijon mustard for a more refined flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the eggs which creates an unpleasant grey ring around the yolk and a rubbery white
- Not seasoning the filling adequately which results in a bland and forgettable deviled egg
Nutrition facts
Per serving: 110 calories, 6g protein, 1g carbs, 9g fat, 0g fiber.
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