Creamy, tangy, and topped with just the right hint of spice, these Classic Deviled Eggs are a must-have for any party, brunch, or holiday gathering. They’re quick to make, easy to transport, and disappear just as fast as you can set them out. With a creamy yolk filling and flavorful toppings, they’re a crowd-pleasing favorite that never goes out of style.
If you loved our Egg Salad Bites or Stuffed Mini Peppers, this deviled egg recipe will be your next go-to appetizer. It’s simple, elegant, and always a hit!
What Are Classic Deviled Eggs?
Classic Deviled Eggs are hard-boiled eggs that are halved, with the yolks mixed into a creamy, seasoned filling and piped back into the whites. The term “deviled” comes from the spicy or tangy seasonings traditionally added to the yolk mixture. As the saying goes, “the way to a man’s heart is through his stomach,” and these savory bites are irresistible!
Why You’ll Love This Recipe:
Here’s what makes this deviled egg recipe a keeper:
- Simple ingredients: Just a handful of pantry staples.
- Quick prep: Ready in under 30 minutes.
- Customizable: Easy to add your own twist.
These are the perfect addition to your appetizer table or meal prep routine.
How to Make Classic Deviled Eggs
Quick Overview
Boil your eggs, mix the yolk filling, and pipe it into the whites—done! It’s that easy.
Ingredients:
- 4 large hard-boiled eggs (cooled and peeled)
- 2 tablespoons light mayonnaise (use regular for keto)
- 1 teaspoon Dijon mustard
- Paprika (for garnish)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Step-by-Step Instructions:
- Boil the Eggs: Use either the stovetop or Instant Pot method to make your hard-boiled eggs. Let cool and peel.
- Prep the Eggs: Slice each egg in half lengthwise and gently remove the yolks. Place yolks in a medium bowl.
- Make the Filling: Add mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mash until smooth and creamy.
- Pipe the Filling: Spoon the mixture into a plastic sandwich bag. Snip a small corner off the bag and pipe the filling back into the egg whites.
- Garnish: Sprinkle each deviled egg with paprika and chopped fresh chives.
What to Serve with Deviled Eggs
Serve these eggs as part of a brunch spread, alongside charcuterie boards, or as a holiday appetizer. They also pair well with fresh salads, roasted vegetables, or light crackers and cheese.
Top Tips for Perfect Deviled Eggs
- Use older eggs: They’re easier to peel after boiling.
- Chill before serving: Helps firm up the filling and enhance flavor.
- Add a splash of vinegar: For extra tanginess, if desired.
- Use a piping bag: For a neat and elegant look.
- Get creative with toppings: Try bacon bits, jalapeños, or smoked paprika.
Storing and Reheating Tips
Deviled eggs are best served fresh, but they can be made a few hours in advance. Store in a sealed container in the refrigerator for up to 2 days. Do not freeze.
FAQs
Can I make deviled eggs ahead of time? Yes, assemble a few hours in advance and refrigerate until ready to serve.
What’s the best way to peel hard-boiled eggs? Gently tap and roll them on a flat surface before peeling under running water.
Can I make these without mustard? Yes, but mustard adds tang. You can substitute with vinegar or hot sauce.
How do I keep them from tipping over? Slice a small piece off the bottom of each white to create a flat base.
Can I double the recipe? Absolutely—just scale the ingredients as needed.
Conclusion
Classic Deviled Eggs are the perfect bite-sized appetizer for any gathering. With a creamy filling and a sprinkle of paprika and chives, they’re elegant, easy, and endlessly delicious. Whip up a batch for your next event and watch them disappear!
Classic Deviled Eggs
Equipment
- Mixing Bowl
- Plastic Sandwich Bag
Ingredients
Ingredients
- 4 large hard-boiled eggs cooled and peeled
- 2 tablespoons light mayonnaise use regular for keto
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- freshly ground black pepper to taste
- Paprika for garnish
- 2 tablespoons chopped fresh chives
Instructions
- Boil the eggs using your preferred method, then cool and peel them.
- Slice each egg in half lengthwise and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.
- Spoon the yolk mixture into a plastic sandwich bag, snip the corner, and pipe the filling into the egg white halves.
- Garnish with a sprinkle of paprika and chopped chives before serving.