These deviled eggs are creamy, tangy, and irresistibly delicious. I make them with just a few simple ingredients—eggs, mayonnaise, mustard, and vinegar—so they’re quick to whip up yet always a crowd-pleaser. I love serving them at holidays, parties, and casual gatherings because they disappear fast every single time.
Why You’ll Love This Recipe
I like this recipe because it’s a perfect balance of creamy and tangy flavors, and it’s easy enough for me to make without much planning. I can prepare the eggs ahead of time, so assembling them before serving is stress-free. I also enjoy how versatile they are—sometimes I keep them classic, and other times I add paprika, herbs, or even a bit of hot sauce for extra kick. Whether I’m making them for Easter brunch or a summer picnic, they always feel special but never fussy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar or dill pickle brine
Hot sauce, optional
Sea salt and freshly ground black pepper
Paprika, chives, and/or fresh dill, for garnish
Directions
-
I place the eggs in a medium pot and cover them with cold water by about an inch.
-
I bring the water to a boil, then cover the pot and turn off the heat. I let the eggs sit for 10 to 12 minutes.
-
I transfer the eggs to an ice bath and let them chill for about 14 minutes until completely cool.
-
I gently crack and peel the eggs under cool running water, then pat them dry.
-
I slice the eggs in half lengthwise and scoop out the yolks into a bowl.
-
I mash the yolks with mayonnaise, mustard, vinegar, and a dash of hot sauce if I’m using it. I season with salt and pepper to taste.
-
I spoon or pipe the filling back into the egg whites.
-
I garnish with paprika, chives, or dill just before serving.
Servings and timing
This recipe makes 12 deviled egg halves (6 whole eggs) and serves about 6 people as an appetizer. It takes me around 35 minutes from start to finish—10 minutes of prep, 25 minutes of cooking and cooling.
Variations
I like blending the yolk mixture in a food processor for a smoother texture, especially if I’m piping it into the eggs. Sometimes I swap the vinegar for pickle juice or stir in a bit of sweet pickle relish for extra tang. For a spicier bite, I add more hot sauce or blend in pickled jalapeños. And when I want something a little different, I garnish with curry powder instead of paprika.
storage/reheating
I think these are best the day I make them, but I can store them in an airtight container in the refrigerator for up to 2 days. If I need to prep ahead, I cook and peel the eggs up to 5 days in advance, store them whole, and fill them just before serving. I don’t reheat deviled eggs—they’re meant to be served chilled or at room temperature.
FAQs
How can I make deviled eggs easier to peel?
I cool the eggs in an ice bath for 14 minutes after boiling, then peel them under running water. This helps the shells slip right off.
Can I make deviled eggs without mayonnaise?
Yes, I can use Greek yogurt, sour cream, or even mashed avocado instead of mayonnaise for a different texture and flavor.
Why is my deviled egg filling lumpy?
The yolks might not have been mashed enough. I make sure to mash thoroughly with a fork or blend in a food processor for a smoother texture.
How do I keep deviled eggs from tipping over?
I trim a tiny slice off the bottom of each egg white half to create a flat base, or I nestle them on a platter lined with lettuce leaves.
Can I freeze deviled eggs?
I don’t recommend freezing them—the texture of both the whites and the filling changes and becomes watery after thawing.
Conclusion
I love how simple and satisfying these deviled eggs are. They’re quick to make, adaptable to my mood, and always a hit at the table. Whether I’m keeping them classic or adding a twist with herbs and spices, they never fail to disappear fast. It’s one of those recipes I can rely on for any gathering, big or small.
Print
Deviled Eggs
Classic creamy and tangy deviled eggs made with mayonnaise, mustard, and vinegar, garnished with paprika, chives, or dill—perfect for parties, picnics, and holiday spreads.
- Total Time: 35 minutes
- Yield: 12 deviled egg halves (serves 6 as appetizer)
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar or dill pickle brine
Hot sauce, optional
Sea salt and freshly ground black pepper
Paprika, chives, and/or fresh dill for garnish
Instructions
- Place eggs in a medium pot and cover with cold water by 2.5cm (1 inch).
- Bring to a boil, then cover and turn off the heat. Let eggs sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool for about 14 minutes.
- Peel eggs under running water and pat dry.
- Slice eggs in half lengthwise, remove yolks, and place yolks in a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, and optional hot sauce. Season with salt and pepper.
- Spoon or pipe filling into egg whites.
- Garnish with paprika, chives, or dill before serving.
Notes
- Blend yolk mixture in a food processor for an ultra-smooth filling.
- Replace vinegar with pickle juice for extra tang.
- Add sweet pickle relish or jalapeños for variation.
- Trim a tiny slice off the bottom of each egg white to keep them stable on the platter.
- Best eaten the day they’re made; store filled eggs for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (includes cooling)
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
