I love how fast and foolproof this deviled eggs recipe is. It’s made with ingredients I almost always have on hand—eggs, mayonnaise, mustard, and vinegar—and the flavor is perfectly balanced between creamy and tangy. The filling comes out smooth and rich, and I can always adjust the seasoning to suit my taste. They’re naturally low-carb, gluten-free, and make a great finger food or side. Best of all, they can be prepped in advance, which makes entertaining a breeze.
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
Kosher salt and ground black pepper, to taste
Paprika, for garnish
Directions
I bring a pot of water to a boil, then reduce the heat briefly to stop the bubbles before gently placing in the eggs. Once the eggs are in, I return the heat to high and boil for 14 minutes.
While the eggs cook, I prepare an ice water bath. Once the time is up, I transfer the eggs to the ice bath to cool completely.
When the eggs are cooled, I peel them and slice each one in half lengthwise. I remove the yolks with a spoon and place them in a mixing bowl, setting the whites aside on a plate.
I mash the yolks with a fork, then add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. I stir until smooth and creamy. For an extra-fluffy filling, I sometimes use a hand mixer.
I spoon (or pipe, if I want them to look extra pretty) the filling into each egg white half, finishing each with a light dusting of paprika.
I serve them right away or chill them until ready to serve.
Servings and Timing
This recipe makes 6 servings (2 deviled egg halves per serving) and takes 20 minutes to prep and 15 minutes to cook, for a total time of 35 minutes. It’s ideal for quick gatherings, brunches, or make-ahead appetizers.
Variations
I sometimes swap the vinegar for pickle juice to give the eggs a slightly briny twist. For a smoky flavor, I add a bit of smoked paprika or even a touch of chipotle powder. If I’m feeling bold, a bit of hot sauce or finely minced jalapeño goes into the mix. For extra texture and flavor, a sprinkle of crispy bacon bits or chopped chives on top is always a hit.
Storage/Reheating
I store deviled eggs in an airtight container in the fridge for up to 2–3 days. If I want to prep ahead, I boil and peel the eggs up to 3 days early and make the filling separately up to 2 days in advance. I keep the whites and yolk mixture separate until I’m ready to serve, then fill them fresh for the best texture.
FAQs
How can I make the yolk mixture extra smooth?
I use a hand mixer to beat the yolk filling for an ultra-smooth and fluffy texture. It makes a big difference if I want them to look polished.
Can I use yellow mustard instead of Dijon?
Yes, I can, but I prefer Dijon for its stronger, tangier flavor. It adds more depth than regular yellow mustard.
How do I keep the eggs from overcooking?
I set a timer for exactly 14 minutes after the eggs go into the boiling water and then use an ice bath to stop the cooking immediately. This keeps the yolks bright and not dry.
What’s the best way to fill the eggs?
A small spoon works fine, but for a neater presentation, I like to use a piping bag or a plastic bag with the corner snipped off.
Can I double the recipe?
Absolutely. I often double or triple it for parties or larger gatherings—just scale up the ingredients and you’re good to go.
Conclusion
This deviled eggs recipe is a classic for a reason—it’s quick, easy, and always delivers on flavor. Whether I’m serving them at a celebration or making a small batch just for myself, I know I can count on this recipe for perfectly creamy, tangy deviled eggs every single time. It’s one of those dishes that never goes out of style.
Creamy, tangy, and perfectly seasoned – this classic deviled eggs recipe is a guaranteed crowd-pleaser for parties, picnics, or holiday spreads.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar (or pickle juice as substitute)
Kosher salt and ground black pepper, to taste
Paprika, for garnish
Instructions
Boil the Eggs: Bring a pot of water to a boil. Reduce heat to low or off, then carefully lower eggs in with a skimmer. Return heat to high and boil for 14 minutes.
Cool in Ice Bath: While eggs boil, prepare an ice water bath. Transfer cooked eggs immediately into the bath to cool.
Peel and Slice: Once cooled, peel the eggs and slice them in half lengthwise. Remove yolks to a bowl; place whites on a serving plate.
Make the Filling: Mash yolks with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth. For extra fluffiness, use a hand mixer.
Fill the Eggs: Spoon or pipe the filling into the egg whites.
Garnish and Serve: Sprinkle paprika on top for classic flavor and presentation.
Notes
Use Dijon mustard for bold flavor (and it’s Whole30 compliant).
Replace vinegar with pickle juice if preferred.
For presentation, use a piping bag for a neater look.
Store in the fridge in an airtight container for 2–3 days.
Make-ahead tip: Boil and peel eggs 3 days ahead; prep filling 2 days ahead. Assemble before serving.
