These Classic Deviled Eggs are the ultimate Easter Appetizer—simple, crowd-pleasing, and always a hit! Made with just a few pantry staples like hard-boiled eggs, mayo, mustard, and a dash of paprika, this Devilled Eggs Recipe is as easy as it is delicious. Whether you’re prepping for a spring brunch, holiday party, or potluck, this eggs recipe is a timeless favorite. Creamy, tangy, and perfectly seasoned, they truly are the Best Deviled Eggs for any occasion. Save this Deviled Eggs Easy recipe for your next gathering—you’ll want it in your go-to appetizer rotation!
Why Deviled Eggs Are Always a Hit
There’s a reason deviled eggs are a go-to at gatherings. They’re:
- Easy to prepare with pantry staples
- Naturally gluten-free and high in protein
- Elegant enough for entertaining but simple enough for everyday snacking
- Easily customizable for sweet, spicy, or savory flavor profiles
And let’s be honest—there’s something irresistibly nostalgic about seeing a tray of perfectly filled deviled eggs on the table. They’re the kind of appetizer that disappears fast, so don’t expect leftovers!
What You’ll Need To Make Deviled Eggs
This classic deviled egg recipe uses just six ingredients and takes less than 30 minutes from start to finish.
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Paprika, for garnish
✨ Pro Tip: Use high-quality eggs and full-fat mayo for the creamiest texture and richest flavor.
How to Make Deviled Eggs
Making perfect deviled eggs is all about boiling your eggs just right and blending a smooth, tangy filling. Here’s how to do it:
1. Hard-Boil the Eggs
Place your eggs in a saucepan, cover them with water, and bring to a gentle boil. Once boiling, cover, turn off the heat, and let them sit for 10–12 minutes. Then transfer the eggs to an ice bath to cool completely. Avoid overboiling to prevent that green-gray ring around the yolks.
2. Peel and Slice
Gently peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a bowl and place the whites on a serving platter.
3. Make the Filling
Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
4. Fill and Garnish
Use a small spoon or piping bag to fill each egg white with the yolk mixture. Sprinkle a touch of paprika on top for a classic finish. Want extra flair? Garnish with fresh herbs or a tiny pickle slice.
Deviled Egg Flavor Variations to Try
This is the best deviled eggs base recipe, but there are endless ways to elevate your eggs depending on your mood or menu.
Tasty Add-Ins:
- Crumbled bacon
- Fresh chopped chives or dill
- Pickle relish or minced shallots
- A dash of sriracha or hot sauce for spice
- Goat cheese or cream cheese for richness
- Cajun or smoked paprika for a Southern twist
- Finely diced jalapeño for a kick
Feel free to get creative—the beauty of deviled eggs is how versatile they are. Whether you’re going for sweet, spicy, savory, or tangy, you can easily adapt this recipe to suit your guests’ preferences.
Make-Ahead & Storage Tips
Deviled eggs are a brilliant make-ahead appetizer, perfect for prepping the day before a party.
- Make ahead: You can boil the eggs and prepare the filling up to 2 days in advance. Store the whites and yolk filling separately, then assemble just before serving.
- Storage: Store assembled deviled eggs in an airtight container in the fridge for up to 2 days.
- Transport tip: Use a deviled egg tray or layer with parchment in a container to avoid squishing them during travel.
Craving More Egg Recipes?
If you love eggs as much as we do, you’ll also enjoy these popular recipes:
- Stir-fried Cabbage with Eggs
- Cottage Cheese Eggs Breakfast
- High Protein Breakfast Bars With Cottage Cheese & Egg
Conclusion
Whether you’re making a platter for Easter or just want a quick, protein-packed appetizer for the weekend, these deviled eggs deliver every time. They’re creamy, flavorful, and endlessly customizable—perfect for any occasion. So go ahead, double the batch… they’ll be gone before you know it!
Deviled Eggs – The Ultimate Easter Appetizer
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard-Boil the Eggs: Place your eggs in a saucepan, cover them with water, and bring to a gentle boil. Once boiling, cover, turn off the heat, and let them sit for 10–12 minutes. Then transfer the eggs to an ice bath to cool completely.
- Peel and Slice: Gently peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a bowl and place the whites on a serving platter.
- Make the Filling: Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Fill and Garnish: Use a small spoon or piping bag to fill each egg white with the yolk mixture. Sprinkle a touch of paprika on top for a classic finish.
Notes
- Make ahead: You can boil the eggs and prepare the filling up to 2 days in advance. Store the whites and yolk filling separately, then assemble just before serving.
- Storage: Store assembled deviled eggs in an airtight container in the fridge for up to 2 days.
- Transport tip: Use a deviled egg tray or layer with parchment in a container to avoid squishing them during travel.
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