Classic Deviled Eggs
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.
Creamy and tangy deviled eggs that are the quintessential make-ahead potluck finger food.
Nutrition per serving
Ingredients
Base
Filling
Garnish
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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