Deviled Eggs – The Ultimate Easter Appetizer
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!
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
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.