Deviled Eggs Recipe

Deviled eggs are a classic, crowd-pleasing appetizer that’s perfect for any gathering. This easy recipe combines creamy yolks with a tangy, slightly spicy filling for the perfect bite-sized snack.


  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and pepper, to taste
  • Paprika, for garnish
  • Fresh chives or parsley, finely chopped (optional, for garnish)


  1. Hard Boil the Eggs:
  • Place the eggs in a single layer in a saucepan and cover with enough water so there’s about an inch of water above the eggs.
  • Bring the water to a boil over medium-high heat.
  • Once the water reaches a rolling boil, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 10-12 minutes.
  • After 10-12 minutes, transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes them easier to peel.
  1. Prepare the Eggs:
  • Peel the cooled eggs and cut them in half lengthwise.
  • Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a serving platter.
  1. Make the Filling:
  • Mash the yolks with a fork until they are crumbly.
  • Add the mayonnaise, Dijon mustard, and white vinegar to the yolks. Mix until smooth and creamy.
  • Season with salt and pepper to taste.
  1. Fill the Egg Whites:
  • Spoon or pipe the yolk mixture back into the egg white halves. For a cleaner presentation, you can use a piping bag with a star tip.
  1. Garnish and Serve:
  • Lightly sprinkle the filled eggs with paprika for a touch of color and flavor.
  • Optionally, garnish with finely chopped chives or parsley.
  • Serve immediately or refrigerate until ready to serve.

Enjoy your delicious deviled eggs!

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