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–+ servings
Classic deviled eggs served on a platter with herbs and spices.

Classic Deviled Eggs

These Classic Deviled Eggs are creamy, tangy, and a crowd-pleasing appetizer perfect for brunch, potlucks, or holiday spreads.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use eggs that are at least a few days old for easier peeling.
  • 3 tablespoons mayonnaise Use full-fat for creaminess or swap for plain Greek yogurt for a tangier version.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar Add an extra 1/4 teaspoon for extra tang.
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 teaspoon paprika Use sweet or smoked, depending on preference.
  • 1 tablespoon fresh chives Finely sliced for garnish.

Method
 

Preparation
  1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 1 minute.
  3. Remove the pan from the heat, cover, and let the eggs sit in the hot water for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and cool for 15 minutes.
  5. Peel the eggs, slice them lengthwise, and scoop the yolks into a medium bowl.
Filling
  1. Mash the yolks with a fork until crumb-free.
  2. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
  3. Spoon or pipe the yolk mixture back into the egg white halves.
Finishing Touches
  1. Dust with paprika and sprinkle with chopped chives before serving.

Nutrition

Serving: 1Calories: 100kcalCarbohydrates: 1gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 160mg

Notes

These deviled eggs are perfect for make-ahead preparation and can be stored in an airtight container in the refrigerator for up to 48 hours. Don't freeze filled deviled eggs as it ruins the texture.

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