Classic Deviled Eggs
A classic deviled eggs recipe that’s creamy, tangy, and always a crowd favorite. Perfect for Easter, potlucks, and make-ahead appetizers.
Makes 12 halves
Ingredients
- 6 large eggs hard boiled and peeled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- Paprika for garnish
Instructions
- Slice 6 large eggs in half lengthwise. Use a small, sharp paring knife for the cleanest cuts. It gives you more control and helps keep the egg whites smooth instead of torn or ragged. Remove yolks and place them in a small bowl. Set egg whites aside.
- Mash egg yolks with a fork until smooth and crumb-free.
- Add ¼ cup mayonnaise, 1 teaspoon yellow mustard, ⅛ teaspoon salt, and ⅛ teaspoon black pepper. Mix until creamy and well combined. You can use a fork or use a hand mixer.
- Spoon or pipe the filling evenly into the egg whites. You can use a piping bag or even a ziplock baggie (which is what I do).
- Sprinkle with Paprika and serve.
Farm Girl Tips
These deviled eggs are perfect for making ahead and are one of the first dishes to disappear at Easter, potlucks, and family gatherings.
Tips:
- For smoother filling, mash yolks very well before adding other ingredients
- Start with less mayo, then add more as needed for desired consistency
- For easy peeling, use slightly older eggs or make your eggs in the Instant Pot
- Chill before serving for best flavor
Nutrition
Serving: 1half | Calories: 68kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 94mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 138IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 0.5mg
