If there’s one appetizer that never goes out of style, it’s a platter of classic deviled eggs. They’re creamy, tangy, and perfectly seasoned, and always the first to disappear at any party. Whether it’s a holiday gathering or a casual get-together, these little bites bring the perfect mix of nostalgia and flavor to your table. No celebration feels complete without them! Start with perfectly cooked eggs using our easy hard-boiled egg recipe.

The Perfect Party Appetizer

Deviled eggs are a true crowd-pleaser. They’re elegant enough for Easter brunch or Thanksgiving dinner, yet simple enough for a backyard cookout or game day spread. The filling combines rich egg yolks, creamy mayonnaise, tangy yellow mustard, and a splash of white vinegar for that signature bite.

Tips for the Best Deviled Eggs

For smooth, easy-to-peel eggs, be sure to chill them in an ice bath right after boiling. This stops the cooking process and helps the shells slide off cleanly. To keep the filling extra creamy, mash the yolks thoroughly before adding the other ingredients, and whisk until silky. For a picture-perfect presentation, use a piping bag or resealable plastic bag to fill the egg whites neatly.

Make Ahead and Serve

Deviled eggs can be made up to a day in advance, which makes them ideal for entertaining. Simply store them in an airtight container in the refrigerator until ready to serve. Add the garnishes just before setting them out to keep them looking fresh.

Deviled Eggs

Prep Time 10

Cook Time 14

Cool 5

Total Time 29

Classic deviled eggs made with creamy mayo, yellow mustard, and a splash of white vinegar for the perfect tang. Easy to make, crowd-pleasing, and topped with optional paprika and chives for a fresh, flavorful finish.

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Ingredients

▢ 12 large eggs
▢ Ice, for ice bath
▢ 6 tablespoons mayonnaise
▢ 2 teaspoons yellow mustard
▢ 1 teaspoon distilled white vinegar
▢ ½ teaspoon kosher salt
▢ Paprika, for garnish (optional)
▢ Fresh chives, finely chopped, for garnish (optional)

Instructions

In a large pot, arrange the eggs in one layer. Fill with cold water until about ½-inch above the eggs.
Set the pot over medium-high heat and bring to a boil. Gently stir the eggs occasionally during this process to help center the yolks.
Once the water reaches a rolling boil, cover the pot with a lid, turn off the heat, and let the eggs sit in the hot water for 14 minutes.
While the eggs are sitting, fill a large bowl with ice and cold water to create an ice bath.
After 14 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for at least 5 minutes to stop the cooking and make peeling easier.
Peel the eggs under running water, then gently pat them dry with a paper towel.
Using a sharp knife, cut each egg in half lengthwise. Carefully remove the yolks with a small spoon and place them in a medium bowl. Set the egg white halves on a serving platter.
Add the mayonnaise, mustard, distilled white vinegar, and kosher salt to the bowl with the yolks. Mash everything together with a fork until smooth, then whisk until fully combined. For an extra smooth texture, you can use a handheld mixer.
Spoon or pipe the yolk mixture evenly into the wells of the egg whites using a small spoon or a piping bag fitted with a large round tip.
Sprinkle paprika and chopped fresh chives over the filled eggs, if using. Serve immediately, or refrigerate in an airtight container until ready to serve.