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Best Deviled Eggs Recipe Easy Perfect Party Favorite

BEST DEVILED EGGS RECIPE centered hero view, clean and uncluttered

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This best deviled eggs recipe is quick and simple, perfect for an easy dinner or party appetizer. The classic deviled eggs make a great addition to any family dinner or weeknight meal. Enjoy this quick appetizer anytime.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • kosher salt and ground black pepper to taste
  • paprika for garnish

Instructions

  1. Heat water in a pot until boiling, then reduce heat to low or turn off to stop bubbling. Carefully lower eggs into the water using a skimmer.
  2. Turn the heat back to high and cook the eggs for 14 minutes.
  3. Prepare a bowl of ice water and transfer the cooked eggs into it to cool.
  4. Once cooled, peel the eggs and slice each in half lengthwise. Gently scoop out the yolks into a bowl, placing the whites aside.
  5. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until the filling is smooth.
  6. Spoon the yolk mixture back into the egg whites and sprinkle paprika on each for garnish.

Notes

  • Make sure to watch my video above for a tip on easily removing the egg yolk from the white
  • You can also use a piping bag to make the yolk mixture prettier if you’d like
  • I do recommend Dijon mustard rather than yellow mustard for more flavor
  • This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30
  • Please watch the measurements on the vinegar as well, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar
  • If you’re not a fan of vinegar, you can use pickle juice as well
  • If you’re in need of a platter to display your deviled eggs, this ceramic one is my favorite
  • And if you’re transporting them, this travel carrier is great
  • Storage tip: Store deviled eggs in an airtight container in the fridge for 2 to 3 days
  • Make-ahead tip: Boil and peel the eggs up to 3 days in advance, and make the filling up to 2 days in advance
  • Keep the two separate until serving, then pipe or spoon the filling into the egg whites when ready to serve
  • If you have leftover hard-boiled eggs, you can make egg salad the next day!

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