These classic deviled eggs are creamy, bright with a little vinegar, and easy to prepare ahead. The method keeps the whites tender and the filling smooth, with Dijon and paprika adding familiar savory flavor. Make them for a picnic, holiday table, or a simple snack platter.
Why this deviled eggs recipe works
Cooking the eggs gently and cooling them completely helps prevent rubbery whites and makes peeling easier. A small amount of cider vinegar balances the mayonnaise, while Dijon adds depth without making the filling sharp. The mixture is easy to spoon into the whites, or pipe for a neater party presentation.
Ingredients and helpful swaps
Use large eggs, mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and black pepper. Paprika and chives are optional finishing touches. For a slightly lighter filling, replace up to half the mayonnaise with plain Greek yogurt; the texture will be tangier and less rich. Add the salt gradually, especially if your mayonnaise is already salty.
How to make classic deviled eggs
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, cover, turn off the heat, and let stand for 11 minutes.
- Move the eggs to an ice bath for 10 minutes. Peel, halve lengthwise, and transfer the yolks to a bowl.
- Mash the yolks with mayonnaise, Dijon, vinegar, salt, and pepper until creamy. Taste and adjust the seasoning.
- Spoon or pipe the filling into the egg whites. Chill for at least 15 minutes, then garnish with paprika and chives.
Make-ahead, storage, and food safety
For the cleanest finish, prepare the filling and whites separately up to one day ahead, cover both, and refrigerate; fill shortly before serving. Store assembled eggs in a covered container in the refrigerator and keep them cold while serving. Follow the USDA egg safety guidance for safe handling, and do not leave perishable foods at room temperature for more than two hours (one hour when it is hotter than 90°F).
What to serve with them
Serve these eggs with a crisp salad, fruit, or a picnic spread. They pair nicely with grilled sandwiches, including our juicy homemade cheeseburgers.
Estimated nutrition
Approximate values per serving (2 filled egg halves; recipe serves 6). Actual values vary with the mayonnaise and egg size.
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 1 g |
| Protein | 6 g |
| Total fat | 11 g |
| Saturated fat | 2 g |
| Fiber | 0 g |
| Total sugars | 1 g |
| Sodium | 180 mg |
Nutrition is an estimate for general information and is not a substitute for individualized dietary advice.
Classic Deviled Eggs
Ingredients
Method
- Place the eggs in a saucepan in a single layer and cover with cold water by about 1 inch. Bring to a gentle boil, cover, turn off the heat, and let stand for 11 minutes.
- Transfer the eggs to an ice bath for 10 minutes. Peel, halve lengthwise, and gently remove the yolks.
- Mash the yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth. Taste and adjust the seasoning.
- Spoon or pipe the filling into the egg whites. Cover and refrigerate for at least 15 minutes.
- Just before serving, dust with paprika and add chives if using.
