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.
Servings: 12 halves
Calories: 68kcal
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.
Notes
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
