Go Back
To make classic deviled eggs, you need a few simple ingredients. Here’s what you’ll need: - 6 large eggs - 3 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1 teaspoon apple cider vinegar - Salt and pepper to taste - 1/4 teaspoon smoked paprika - 1 tablespoon fresh chives, finely chopped - 1 tablespoon dill pickles, finely diced These ingredients create a creamy and tasty filling that packs a flavor punch. You can make your deviled eggs even more appealing with fun garnishes. Here are some ideas: - Extra smoked paprika for a pop of color - Fresh chives or parsley for a fresh look - A slice of olive or a caper on top - Crispy bacon bits for crunch These garnishes add flavor and make your dish stand out. You can customize your deviled eggs based on what you have at home. Try these swaps: - Use Greek yogurt instead of mayonnaise for a lighter option - Swap Dijon mustard for yellow mustard if you prefer a milder taste - Use vinegar options, like white wine or lemon juice, if you don’t have apple cider vinegar Each substitution can give your deviled eggs a new twist. Check out the Full Recipe for more details on making this classic dish! Start by placing the eggs in a saucepan. Cover them with cold water. Make sure there’s at least an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once it boils, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes. This step is key for perfect yolks. After 12 minutes, move the eggs to a bowl of ice water. Let them cool for about 5 minutes. This helps keep the yolks bright and makes peeling easier. Now, peel the eggs carefully. Tap each egg on a flat surface to crack the shell. Peel under running water for a smoother process. Cut each egg in half lengthwise. Gently scoop out the yolks into a mixing bowl. Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, smoked paprika, chopped chives, and dill pickles. Mix everything until creamy. Taste and adjust the seasoning if needed. This filling is where the magic happens! Grab your egg white halves and fill them with the yolk mixture. You can use a spoon or a piping bag for this. A piping bag gives a nice touch. If you want a fancy look, use a star tip. Once filled, sprinkle a pinch of smoked paprika on top. Add extra chives for color and flavor. Arrange the deviled eggs on a platter. They are now ready to serve! For the full recipe, you can refer back to the section above. Enjoy your tasty creation! To cook eggs just right, start with cold water. Place eggs in a pot and cover them with water. Heat the pot on medium-high until it boils. Once it boils, cover the pot and remove it from heat. Let the eggs sit for 12 minutes. This method helps avoid green yolks. After 12 minutes, cool the eggs in ice water for five minutes. This step makes them easier to peel. Peeling eggs can be tricky. To make it easier, crack the shell gently. Roll each egg on a flat surface to break the shell. Then, peel them under running water. The water helps loosen any bits of shell that stick. Older eggs tend to peel better than fresh ones. If you plan ahead, buy eggs a week in advance. Presentation matters when serving deviled eggs. After you fill the egg whites, use a piping bag for a fancy touch. A star tip creates a nice swirl. For color, sprinkle smoked paprika on top. Fresh chives also add a pop of green. Arrange the eggs on a nice platter for a stunning display. Your guests will love the look as much as the taste! {{image_2}} Want a kick? Add spice to your deviled eggs. Mix in some hot sauce or cayenne pepper. You can also use jalapeño or sriracha in the filling. Adjust the amount based on your taste. Start with a small amount and add more if needed. The heat balances nicely with the creamy yolk mixture. Serve these at parties for a fun twist. Avocado brings a creamy texture to your deviled eggs. Mash ripe avocado with the yolks. Skip the mayonnaise for a healthier option. Combine it with lime juice, salt, and pepper for flavor. You can also add garlic powder for an extra kick. These eggs look great with a green hue and taste fresh and vibrant. Bacon and cheddar make a classic combo. Chop crispy bacon and mix it into your yolk filling. Grate some sharp cheddar cheese and add it in too. This gives your deviled eggs a savory, rich flavor. Top with extra bacon bits or cheese for a tasty touch. Everyone loves these at gatherings. They add a hearty twist that’s hard to resist. For more ideas, check the Full Recipe for classic deviled eggs. To store your leftover deviled eggs, place them in an airtight container. This keeps them fresh longer. If you have a plate of deviled eggs, cover it tightly with plastic wrap. Make sure they stay chilled in the fridge. They usually taste best within three days. I do not recommend freezing deviled eggs. Freezing changes their texture. The egg whites may become rubbery and watery. If you want to prepare in advance, make the filling only. Store it in the fridge. Fill the eggs just before serving. To keep deviled eggs fresh, avoid letting them sit out too long. The longer they sit, the more the flavors fade. If you are serving them at a party, keep them on ice. This helps maintain their coolness and taste. Always use fresh eggs for the best flavor. For more details, check the Full Recipe. Deviled eggs can last for about three to four days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. If you notice any off smell or change in texture, it's best to toss them. Yes, you can make deviled eggs ahead of time. Prepare them a day before your event. Store them in the fridge until you're ready to serve. Just add the garnishes right before serving for the best look. If you want a mayo substitute, try Greek yogurt or mashed avocado. Both options add creaminess and flavor. You can also use hummus for a different twist. Just mix your chosen substitute with the yolks and season as usual. Deviled eggs are easy and fun to make. We explored the key ingredients, like the classic filling and tasty garnishes. I shared step-by-step instructions to guide you through preparing and assembling them. Useful tips can help you cook eggs perfectly and peel them smoothly too. You can even try spicy or avocado variations for a twist. Remember to store leftovers safely to enjoy later. No matter how you make them, deviled eggs are sure to impress! Enjoy your cooking and share these tasty treats with others.

Classic Deviled Eggs

Discover the secret to making devilishly good deviled eggs that will impress your guests! This simple recipe combines creamy yolks with crunchy pickles and a touch of smoked paprika for a flavor explosion. Perfect for parties, potlucks, or a tasty snack, you'll learn all the steps to create these delightful bites in just 30 minutes.
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

Salt and pepper to taste

1/4 teaspoon smoked paprika

1 tablespoon fresh chives, finely chopped

1 tablespoon dill pickles, finely diced

Instructions
 

Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat.

    Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.

      After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This helps to prevent overcooking and makes peeling easier.

        Gently tap and roll each egg on a flat surface to crack the shell, then peel under running water to help remove any stubborn bits.

          Cut the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl.

            Mash the yolks with a fork and add the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, smoked paprika, chopped chives, and dill pickles. Mix until creamy and well combined.

              Spoon or pipe the yolk mixture back into the egg white halves. For an elegant touch, use a piping bag with a star tip for a beautiful presentation.

                Sprinkle a pinch of smoked paprika and extra chives on top of the filled eggs for garnish.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves