Classic Deviled Eggs
Creamy, tangy, and always a crowd favorite, these classic deviled eggs are made with simple pantry ingredients and finished with a light sprinkle of paprika. Perfect for holidays, potlucks, picnics, and family gatherings, they're an easy make-ahead appetizer that never goes out of style.
Prep
20 min
Cook
0 min
Temp
N/A
Yield
24 servings
Ingredients
- 12 large hard-boiled eggs, peeled
- 1/2 cup mayonnaise (Duke's or Hellmann's recommended)
- 2–3 teaspoons prepared yellow mustard, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2–1 teaspoon pickle juice, optional, for extra bite
- Paprika, for garnish (optional)
Instructions
1Prepare the eggs. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
2Mash the yolks. Using a fork, mash the yolks until they are finely crumbled and no large lumps remain.
3Make the filling. Add the mayonnaise, yellow mustard, salt, pepper, and optional pickle juice. Mix until the filling is smooth and creamy. Taste and adjust the mustard to your preference.
4Fill the egg whites. Spoon the filling evenly into the egg white halves. For a more decorative presentation, transfer the filling to a piping bag or a zip-top bag with the corner cut off.
5Garnish and serve. Lightly sprinkle the tops with paprika, if desired. Serve immediately or refrigerate until ready to serve.
Tips & Variations
- Make-Ahead Filling – Prepare the filling up to one day in advance and fill the egg whites just before serving for the freshest presentation.
- Dill Deviled Eggs – Add 1–2 teaspoons chopped fresh dill for a fresh, herbaceous flavor.
- Dijon Upgrade – Replace half of the yellow mustard with Dijon mustard for a slightly sharper, more complex flavor.
- Avocado Deviled Eggs – Replace a portion of the mayonnaise with mashed avocado for a creamy, healthier twist.
- Bacon Deviled Eggs – Sprinkle crumbled bacon on top for a savory twist.