Classic Deviled Eggs Recipe
Quick Answer
Hard boil 12 eggs (boil 12 min, ice bath 5 min). Halve, scoop yolks into a bowl. Mash yolks with 1/3 cup mayo, 1 tbsp Dijon mustard, 1 tsp white vinegar, salt, and pepper until smooth. Pipe or spoon filling back into whites. Dust with smoked paprika.
By Sarah Mitchell • June 14, 2026
Creamy, tangy deviled eggs with a paprika finish — the ultimate party appetizer and potluck classic.
About This Recipe
"Classic Deviled Eggs" is a Sides & Extras recipe that brings eggs, mayonnaise, Dijon mustard, white vinegar and salt together into a flavorful, well-balanced dish. Rated Easy and ready in about 27 minutes, this recipe fits easily into a busy schedule. It serves 24 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- Paprika for garnish
- Fresh chives for garnish
Instructions
- 1
Place eggs in a single layer in a pot. Cover with cold water by 1 inch.
- 2
Bring to a rolling boil over high heat. Once boiling, cover and remove from heat. Let stand 12 minutes.
- 3
Transfer eggs to an ice bath for 5 minutes to stop cooking.
- 4
Peel eggs and slice in half lengthwise. Gently remove yolks to a bowl.
- 5
Mash yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy.
- 6
Pipe or spoon the yolk mixture back into the egg white halves.
- 7
Sprinkle with paprika and top with chives. Refrigerate until serving.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Eggs is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. No equipment work especially well for this preparation. Because the recipe is gluten-free and beginner-friendly, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Classic Deviled Eggs" is a versatile Sides & Extras dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Classic Deviled Eggs stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How do I make hard-boiled eggs that peel easily?
Use eggs that are at least a week old (fresh eggs stick to the shell). Add 1 tsp baking soda to the water. After boiling 12 minutes, transfer immediately to an ice bath for 5 minutes. Tap and roll the egg to crack the shell all over before peeling.
How far ahead can I make deviled eggs?
Make the filling up to 2 days ahead and refrigerate. Fill the egg whites up to 4 hours before serving. Store uncovered (a covered container traps moisture and makes them watery). Garnish just before serving.
What are popular deviled egg variations?
Bacon and cheddar, avocado (replace half the mayo), sriracha or buffalo, everything bagel seasoning, smoked salmon and dill, or pickle juice and relish (replace the vinegar and add relish to the filling).
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