Classic Deviled Eggs
These creamy, tangy deviled eggs are the perfect appetizer for holidays, cookouts, or quick weekday snacking. Made with simple pantry ingredients, they come together in minutes and deliver that nostalgic flavor everyone loves — smooth filling, a touch of mustard, and a sprinkle of paprika to finish.
Ingredients
Method
Hard-Boil the eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, turn off heat, cover, and let sit 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes to cool completely.
- Peel eggs once cooled.
Prepare deviled egg filling
- Slice eggs lengthwise.
- Remove yolks and place them in a bowl.
- Mash yolks with a fork until smooth.
- Stir in mayo, mustard, vinegar/pickle juice/relish (optional), salt & pepper
- Mix until creamy. Add a splash more mayo if you prefer extra-smooth filling.
Fill the eggs
- Spoon or pipe the yolk mixture back into the whites. Tip: if you don't have a piping bag, cut a corner off a sandwich bag an use instead. Sprinkle with paprika (or smoked paprika for extra flavor). Serve chilled.
