Classic Deviled Eggs

Several deviled eggs garnished with paprika arranged on a white plate.

This easy and classic deviled eggs recipe is a timeless appetizer or side dish with the perfect blend of creamy mayonnaise, mustard and the yolks of hard-boiled eggs with a sprinkle of paprika for color.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings halves

Calories 52kcal

Author Sherri Hagymas

Ingredients

12 large eggs
¼ cup mayonnaise
1 tablespoon mustard
½ teaspoon black pepper
Pinch of salt
Paprika optional garnish

Instructions

In a medium pot, place the eggs with just enough water to cover them.
12 large eggs
Bring to a boil over medium-high heat and boil for 3 minutes. Then cover and remove from heat and let sit for 15 minutes, covered.
Remove the eggs from pan and place in an ice water bath for at least 5 minutes. Then remove the shell from each egg and set aside on a paper towel.
Slice the eggs the long way and scoop the yolk out and place in medium sized bowl.
Mash the cooked egg yolks slightly with a fork until crumbly.
Add mayo, mustard, salt and pepper and stir until smooth.
¼ cup mayonnaise, 1 tablespoon mustard, ½ teaspoon black pepper, Pinch of salt
Spoon the mixture into the egg halves and top with paprika.
Paprika

Notes

Add in ¼ cup of bacon crumbles or pre-made bacon bits.

2. Add in 1 tablespoon of finely chopped jalapeños for a spicy kick.

3. Substitute Greek yogurt for mayonnaise.

4. Mix in 1 teaspoon of horseradish for extra zing.

5. Add 1 tablespoon or two of dill or sweet pickle relish or even just the pickle juice instead.

6. Garnish with dill or thinly sliced chives.

Store leftover deviled eggs in an airtight container in the refrigerator for 2 days.

You can make them up to one day in advance. I like to store the egg whites and the yolk mixture separately and then fill the halves just before serving. Tip: Pat the whites dry with a paper towels before filling them to remove any condensation.

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