Best Deviled Egg Recipe
Creamy, tangy deviled eggs with a velvety mayo-mustard filling, a bright hit of vinegar, and classic paprika garnish. Perfect for holidays, potlucks, picnics, and make-ahead party platters.
Ingredients
- 12 large eggs use slightly older eggs if possible; they peel more easily
- 1/2 cup mayonnaise full-fat, such as Duke’s or Hellmann’s
- 2 teaspoons yellow mustard for classic deviled egg flavor
- 1 teaspoon Dijon mustard optional, for extra tang and depth
- 1 to 1 1/2 teaspoons white vinegar or apple cider vinegar start with 1 teaspoon, add more to taste
- 1/4 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper freshly ground if possible
- 1/4 teaspoon sugar optional; rounds out the tang, omit for strict keto
- paprika for garnish; use regular or smoked
- chives or green onions finely chopped, optional garnish
- fresh dill or parsley optional garnish, finely chopped
- dill pickle or sweet relish minced, optional; for southern-style deviled eggs
- bacon crumbled, optional garnish
- hot sauce tiny splash optional in the filling, for spice
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.12 large eggs
- Transfer the cooked eggs to a large bowl of ice water and let them sit for at least 10 minutes to stop the cooking and help the shells release more easily.12 large eggs
- Gently tap each egg all over on the counter, then roll it to crack the shell. Peel under cool running water if needed. Set peeled eggs aside. Any rough-looking eggs can be placed in the back row of the serving platter later.12 large eggs
- Slice each egg in half lengthwise with a sharp knife. Gently pop out the yolks into a medium bowl and arrange the egg whites, cut side up, on a serving platter or tray.12 large eggs
- Use a fork to mash the egg yolks thoroughly until they are fine and crumbly. For ultra-creamy filling, press the yolks through a fine mesh sieve.12 large eggs
- Add the mayonnaise, yellow mustard, Dijon (if using), 1 teaspoon vinegar, kosher salt, black pepper, and sugar (if using) to the mashed yolks. Stir until very smooth and creamy. Taste and adjust: add a bit more vinegar for tang, salt for flavor, or mayo if the mixture seems too thick.1/2 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon Dijon mustard, 1 to 1 1/2 teaspoons white vinegar or apple cider vinegar, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/4 teaspoon sugar
- Cover the bowl of yolk filling and chill for 20–30 minutes. This helps the flavors meld and firms the mixture slightly, which is helpful if you plan to pipe it.
- Spoon the yolk mixture into the egg white halves, or pipe it in using a piping bag fitted with a star tip. A zip-top bag with a snipped corner also works well.
- Lightly sprinkle the tops with paprika. Add any desired garnishes, such as chopped chives or green onions, fresh dill or parsley, a tiny piece of pickle, crumbled bacon, or a drop of hot sauce in the filling.paprika, chives or green onions, fresh dill or parsley, dill pickle or sweet relish, bacon, hot sauce
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving. Serve well-chilled for the best flavor and texture.
Notes
Yield: about 24 deviled egg halves (8–12 servings, depending on appetite). Make-ahead: cook, peel, and halve eggs, then store whites and yolk filling separately in the fridge for up to 2 days; fill and garnish within a few hours of serving. Don’t skip the ice bath—it keeps yolks bright yellow and helps with peeling. Adjust vinegar and salt slowly, tasting as you go. For ultra-creamy filling, mash yolks very well or pass through a fine mesh sieve and whisk with the mayo mixture. Garnish with fresh herbs just before serving so they don’t wilt. Plan on 2–3 deviled egg halves per person for parties.
Nutrition
Calories: 90kcal
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