Delicious Deviled Eggs Recipe

I keep this Simple Deviled Eggs Recipe straightforward: 12 large hard-cooked eggs, mayonnaise, yellow mustard, white vinegar, a pinch of sugar and paprika, with optional sweet pickle relish and chives. I share the classic steps and one small technique that subtly alters the yolk filling. Read on if you’re curious.

I’ve slapped together a Simple Deviled Eggs Recipe that always disappears fast. Using 12 large eggs, a half cup mayonnaise, two tablespoons yellow mustard and a splash of vinegar it hits every craving.

A pinch of salt and fresh ground black pepper plus a dusting of paprika for color make them feel classic without being boring. Sometimes I toss in sweet pickle relish or chopped chives when I’m feeling fancy, but they’re just as good plain.

Think of a boiled egg turned into tiny snack size perfection, its kind of addictive and perfect for Easter or potlucks.

Why I Like this Recipe

• I love how creamy the filling is, it just melts in my mouth
• Theyre the kind of snack everyone fights over, and I secretly like that
• They look way fancier than they really are so people always compliment me
• I can make them ahead and not stress the day of, lifesaver

Ingredients

• Eggs: High in protein, vitamin D and choline, filling with very few carbs, classic deviled base.
• Mayonnaise: Rich in fats and calories, gives creamy texture, use light if you want fewer calories.
• Yellow mustard: Low calorie, tangy and sharp, boosts flavor and adds a little sodium.
• Vinegar: Bright acidity that balances richness, almost no calories, makes the filling pleasantly tangy.
• Sweet pickle relish: Sweet tangy bits for crunch and texture, adds carbs and a bright pop.
• Paprika: Adds color and gentle warmth, low calorie, a classic sprinkle for visual appeal.
• Chives or parsley: Fresh herbal lift, small vitamins, mild onion or grassy notes without heaviness.

Ingredient Quantities

• 12 large eggs, hard cooked and peeled
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar optional, helps tame the sharpness
• 1/2 teaspoon paprika plus extra for garnish
• 2 tablespoons sweet pickle relish optional
• 2 tablespoons finely chopped chives or fresh parsley optional for garnish

How to Make this

1. Place the 12 eggs in a single layer in a saucepan and cover with cold water about 1 inch above them; add 1 teaspoon vinegar to the water to help with peeling. Bring to a gentle boil over medium high heat, as soon as it boils cover the pot, remove from heat and let sit 10 to 12 minutes. Transfer eggs to an ice bath for 5 minutes then peel.

2. Pat eggs dry and slice each one lengthwise. Gently pop the yolks out with a spoon into a medium bowl and arrange the whites on a platter.

3. Mash the yolks with a fork until crumbly. Add 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon white or apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon sugar if using, 1/2 teaspoon paprika and 2 tablespoons sweet pickle relish if using.

4. Stir or beat the yolk mixture until very smooth and creamy. For ultra creamy filling use a hand mixer, small food processor or rub through a fine mesh sieve for a second.

5. Taste and adjust seasoning, you might want a tad more salt, mustard or mayo to reach the flavor and texture you like.

6. Transfer the filling to a piping bag or a zip top bag with a small corner snipped off and pipe the mixture into the egg white halves; or just spoon it in if youre keeping it rustic.

7. Dust the tops with extra paprika and sprinkle with 2 tablespoons finely chopped chives or fresh parsley for color and bite. Trust me they look prettier and taste better with the herbs.

8. Chill the deviled eggs at least 30 minutes before serving so flavors meld. Store covered in the fridge up to 2 days, keep filling and whites separate if you want the freshest look when serving later.

Equipment Needed

1. Medium saucepan with lid for boiling the eggs
2. Large bowl for an ice bath
3. Slotted spoon or regular spoon to transfer eggs
4. Small to medium mixing bowl for the yolk filling
5. Fork and spoon, fork to mash yolks and spoon to scoop
6. Measuring cup and measuring spoons
7. Knife and cutting board to halve the eggs
8. Piping bag or zip top bag with a corner snipped for filling (or just a spoon if youre keeping it rustic)
9. Hand mixer, small food processor, or fine mesh sieve for ultra creamy filling
10. Serving platter and airtight container for chilling and storage, youll want both if making ahead

FAQ

Delicious Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise
  • Plain Greek yogurt — similar tang and creaminess; swap 1:1 but use the thicker kind or drain regular yogurt a bit
  • Sour cream – same richness, a touch tangier, use equal amounts
  • Mashed avocado – creamy and mild, gives a green tint, use same volume but expect a softer texture
  • Vegan mayonnaise – same texture for dairy/egg free, use 1:1
• Yellow mustard
  • Dijon mustard – sharper, more refined flavor; use same amount but taste as Dijon is stronger
  • Stone ground or whole grain mustard – adds texture and a bolder mustard bite
  • Honey mustard – milder and sweeter, cut back on sugar or relish if you use it
• White or apple cider vinegar
  • Fresh lemon juice – bright acidity, use slightly less (start with 3/4 the amount) and adjust
  • White wine vinegar – milder, swap 1:1
  • Pickle juice – adds tang and dill notes, go easy cause it’s salty
• Sweet pickle relish (optional)
  • Finely chopped dill pickles or cornichons – less sweet, more pickle flavor
  • Chopped capers – for briny zip, use sparingly
  • Finely chopped green olives – savory, slightly salty, gives a different but tasty profile

Pro Tips

1. Use eggs that are a week old or so if you can, they peel way easier than super fresh ones, and shock them in cold water right after cooking to stop them from overcooking and make peeling cleaner.

2. For extra creamy filling run the yolks and mayo through a food processor, or push the mix through a fine mesh sieve, it makes them silky not grainy. If it feels too thick add a teaspoon or two of pickle juice or milk instead of dumping more mayo.

3. Season while you go, dont just add everything at once then hope for the best. A tiny bit more salt, a splash of vinegar or a pinch of sugar can totally change the flavor, so taste and tweak until it sings.

4. Prep smart for company: keep the whites and filling separate until serving for the freshest look, and pipe the filling with a pastry bag or a zip top bag with the corner cut off for neat consistent halves. Sprinkle paprika and fresh chives right before you serve so they look bright.