Classic Creamy Deviled Eggs (Printable)

Creamy, tangy stuffed eggs with mustard and paprika seasoning, perfect for parties and gatherings.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped

# Steps:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle with paprika and chopped herbs, if using. Chill until ready to serve.

# Expert Advice:

01 -
  • These disappear faster than any other party appetizer I have ever made
  • The filling comes together in minutes but tastes like you fussed over them
02 -
  • Older eggs peel so much easier than fresh ones, which I learned after a frustrating Easter morning
  • The filling needs to be soft enough to pipe but not runny, so add mayo gradually
03 -
  • Roll the peeled eggs on your cutting board before slicing to flatten the bottom slightly
  • Warm the egg whites for 30 seconds in the microwave before filling if they have been refrigerated
Go Back