Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large white serving plate of deviled eggs on a white marble counter.

Classic Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 12 deviled eggs

Description

A staple at the holiday dinner table, these Classic Deviled Eggs are a time-tested crowd favorite. Firm egg whites, a creamy, tangy yolk filling, and a sprinkle of paprika, they’re an easy appetizer everyone loves.


Ingredients

  • 6 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon kosher salt, plus more if needed
  • 1/8 teaspoon freshly ground black pepper, plus more if needed
  • Paprika, for garnishing (if desired)

Instructions

  1. Slice the hard-boiled eggs in half lengthwise, removing the yolks to a medium mixing bowl and placing the whites on a serving platter.
  2. Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar, salt, and black pepper, and mix well until smooth. Taste and add more salt and/or pepper if needed.
  3. Using either a small spoon or a small resealable plastic bag with a corner snipped off, fill the inside of the egg whites with the yolk mixture, about 1 tablespoon per egg white.
  4. Keep refrigerated until ready to serve.
  5. Garnish each deviled egg with a dash of paprika before serving, if desired.