Deviled eggs are the crown jewel of appetizers, transforming humble hard-boiled eggs into creamy, flavorful bites that disappear from party platters in minutes. This classic deviled eggs recipe creates perfectly smooth, tangy filling nestled in tender egg white halves, topped with a sprinkle of paprika for that signature look. With their rich, satisfying taste and elegant presentation, these deviled eggs serve 12 people as an appetizer or make 24 individual pieces. Whether you’re hosting a holiday gathering, summer barbecue, or potluck dinner, these crowd-pleasing appetizers are guaranteed to be the first thing to disappear from the table.
Serving Size: 12 servings (24 deviled egg halves)
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 15 minutes
Total Time: 47 minutes
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (plus extra for garnish)
- 1 tablespoon fresh chives, finely chopped (optional)
- Water for boiling
Cooking Perfect Hard-Boiled Eggs
The secret to great deviled eggs starts with perfectly cooked hard-boiled eggs. Place the 12 eggs in a large saucepan and cover them with cold water by about 1 inch. The water should completely cover the eggs with room to spare.
Bring the water to a rolling boil over high heat. Once the water reaches a full boil, immediately remove the pan from heat and cover it with a tight-fitting lid. Let the eggs sit in the hot water for exactly 12 minutes. This timing ensures the yolks are fully cooked but not overcooked, which can cause that gray ring around the yolk.
While the eggs are cooking, prepare a large bowl filled with ice water. This ice bath will stop the cooking process and make the eggs easier to peel.
Cooling and Peeling the Eggs
After the 12 minutes are up, immediately transfer the eggs to the ice water bath using a slotted spoon. Let them cool in the ice water for at least 5 minutes. This rapid cooling helps prevent the gray ring around the yolks and makes peeling much easier.
To peel the eggs, gently tap each one all over to create small cracks in the shell. Start peeling from the larger, rounder end of the egg where the air pocket is located. Peel under cool running water if needed, as this helps remove any stubborn shell pieces and keeps the egg whites smooth and clean.
Preparing the Egg Whites and Yolks
Once all eggs are peeled, pat them dry with paper towels. Using a sharp knife, cut each egg in half lengthwise. The cuts should be clean and even for the best presentation.
Carefully remove the yolks and place them in a medium mixing bowl. Try to keep the egg white halves intact and set them aside on a serving platter or large plate. If any egg whites tear slightly, don’t worry – you can use those pieces for snacking while you prepare the filling.
Arrange the empty egg white halves on your serving platter with the hollow side facing up. This is when you can see how your final presentation will look.
Making the Creamy Filling
Using a fork, mash the egg yolks in the bowl until they’re completely broken down with no large lumps remaining. For the smoothest filling, you can press the yolks through a fine mesh sieve, but thorough mashing with a fork works perfectly fine.
Add the mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika to the mashed yolks. Mix everything together until the filling is completely smooth and creamy. The mixture should be spreadable but not runny. If it seems too thick, add mayonnaise one teaspoon at a time. If it’s too thin, you can add more mashed yolk from an extra egg.
Taste the filling and adjust the seasoning as needed. Some people prefer more mustard for tang, while others like a bit more salt or pepper.
Filling the Egg Whites
There are several ways to fill your egg whites, but the most elegant method is using a piping bag or a plastic bag with one corner snipped off. Spoon the yolk mixture into the bag and gently squeeze it into each egg white half.
If you don’t have a piping bag, you can simply use a small spoon to carefully fill each egg white. Try to mound the filling slightly above the edge of the egg white for an attractive appearance.
Final Touches and Garnishing
Once all the egg whites are filled, lightly dust the tops with additional paprika using a fine mesh strainer or simply sprinkle it on with your fingers. The paprika not only adds a pop of color but also provides a subtle smoky flavor.
If you’re using fresh chives, sprinkle them over the eggs now for added color and a mild onion flavor that complements the rich filling beautifully.
Chilling Before Serving
Cover the deviled eggs lightly with plastic wrap and refrigerate for at least 15 minutes before serving. This chilling time helps the flavors meld together and firms up the filling slightly, making the eggs easier to handle and eat.
For best results, deviled eggs can be made up to one day ahead of time. Just add the paprika and chives right before serving to keep them looking fresh.
Serving and Presentation Tips
Deviled eggs are traditionally served on a special deviled egg platter with individual indentations to hold each egg half, but any large serving platter works fine. Arrange them in neat rows or a decorative pattern for the most appealing presentation.
Provide small spoons or cocktail napkins for your guests, as deviled eggs can be a bit messy to eat with fingers, especially if the filling is particularly creamy.
Storage and Make-Ahead Tips
Deviled eggs will keep in the refrigerator for up to 2 days when covered properly. Store them in a single layer in a covered container to prevent the filling from getting squished.
You can prepare the hard-boiled eggs up to 3 days ahead of time and store them whole in the refrigerator. The filling can also be made a day ahead and stored separately, then piped into the egg whites just before serving.
Popular Variations
While this classic recipe is perfect as-is, there are many popular variations you might enjoy. Some people add a touch of sweet pickle relish or finely diced celery for crunch. Others prefer a bit of hot sauce or cayenne pepper for heat.
For a more upscale version, try adding a small amount of crispy bacon bits, fresh dill, or even a tiny dollop of caviar on top of each egg.
This classic deviled eggs recipe delivers everything you want in this beloved appetizer: creamy, tangy filling with just the right amount of seasoning, all presented in an elegant way that’s sure to impress your guests. Simple ingredients come together to create something truly special that never goes out of style.
