Classic Deviled Eggs Recipe
These classic deviled eggs are creamy, tangy, and perfectly seasoned with a hint of pickle juice for extra flavor. A timeless appetizer that’s always a crowd favorite at holidays, potlucks, and family gatherings.
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Servings: 12 deviled eggs
Calories: 62kcal
Cost: 3
Equipment
- Medium saucepan with lid For boiling the eggs evenly
- Mixing bowl For mashing yolks and mixing filling
- Fork or potato masher To mash yolks finely
- Piping bag or zip-top bag For filling the egg whites neatly
- Sharp knife For cleanly slicing eggs
- Deviled Egg Platter Optional but great for presentation
Ingredients
- 6 large eggs boiled and peeled
- 3 tablespoon mayonnaise full-fat for creaminess
- 1 teaspoon yellow mustard Dijon works too
- 1 teaspoon white vinegar or pickle juice for extra flavor
- 0.25 teaspoon salt to taste
- 0.125 teaspoon black pepper freshly ground
- 1 pinch sugar optional, balances flavor
- paprika for garnish
- fresh chives or parsley optional, for garnish
Instructions
- Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat. Cover and let sit for 12 minutes.
- Transfer eggs to an ice bath for 5–10 minutes.
- Crack and peel under running water.
- Slice eggs lengthwise and remove yolks.
- Mash yolks in a bowl until fine and crumbly.
- Add mayonnaise, mustard, vinegar, salt, pepper, and sugar; mix until smooth.
- Spoon or pipe yolk mixture back into egg whites.
- Sprinkle with paprika and add herbs if desired.
- Refrigerate until ready to serve.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 35g | Calories: 62kcal | Carbohydrates: 0.4g | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2.1g | Cholesterol: 94mg | Sodium: 124mg | Potassium: 35mg | Sugar: 0.3g | Vitamin A: 180IU | Calcium: 13mg | Iron: 0.4mg