Deviled Eggs are one of those timeless appetizers that never fail to please a crowd. With their creamy filling, tangy pop of flavor, and simple presentation, they’re equally at home at family picnics, holiday tables, or as a quick snack for yourself.
This version keeps things classic but balanced a smooth yolk mixture blended with mayonnaise (or a tangy mix of mayo and Greek yogurt), a bright kick of mustard, and the zippy bite of relish. Finished with a dusting of paprika, these eggs are as pretty as they are delicious.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise (or half mayo and half plain Greek yogurt)
- 2 tablespoons pickle relish (or diced dill pickle)
- 1 ½ teaspoons Dijon mustard (or yellow mustard)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
Step-by-Step Method
Step 1: Hard boil the eggs
Place the eggs in a single layer in a large saucepan and cover them with water by about an inch. Bring to a gentle boil over medium heat, then cover and reduce to a simmer for 10–12 minutes. Once done, transfer the eggs immediately to an ice bath to stop the cooking. Chilling makes them easier to peel and prevents chalky yolks.
Step 2: Peel carefully
Tap each egg gently on the counter to crack the shell, then roll it lightly to loosen. Peel under running water to help remove stubborn bits. Pat the eggs dry with a paper towel once peeled.
Step 3: Halve and separate
Slice the eggs lengthwise. Carefully pop the yolks into a mixing bowl while placing the whites on a platter. The yolks should be fully cooked but bright yellow, not gray.
Step 4: Make the filling
Mash the yolks with a fork until fine and crumbly. Stir in the mayonnaise, mustard, and relish until creamy. Taste and season with salt and pepper as needed. If the mixture feels too thick, add just a teaspoon or two of extra mayo or yogurt until smooth.
Step 5: Fill the egg whites
Spoon the filling back into the egg whites, or for a neater look, pipe it in using a pastry bag or a zip-top bag with the corner snipped off.
Step 6: Garnish and serve
Dust lightly with paprika for color and a touch of spice. Serve immediately or refrigerate for up to 1 day before serving.
Expert Tips for Success
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Use older eggs for easier peeling: Eggs that are a few days old release their shells more easily after boiling.
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Don’t overcook: Over-boiled eggs lead to green-tinted yolks and rubbery whites. Keep a close eye on your timer.
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Ice bath is key: Rapid cooling not only makes peeling easier but also ensures tender whites.
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Adjust creaminess: Start with less mayo or yogurt, then add gradually until you reach the consistency you like.
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Presentation count: Piping the filling makes them look elegant for parties, while spooning keeps them charmingly rustic.
Tasty Variations to Try
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Spicy kick: Add a pinch of cayenne pepper, hot sauce, or diced jalapeños to the yolk mixture.
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Herb lovers: Mix in chopped chives, dill, or parsley for freshness.
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Smoky flavor: Sprinkle with smoked paprika instead of regular for deeper flavor.
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Pickle swap: Use dill relish for less sweetness or bread-and-butter pickle relish for a sweeter tang.
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Avocado twist: Replace some of the mayo with mashed avocado for creamy green filling and extra nutrients.
Frequently Asked Questions
Can I make deviled eggs ahead of time?
Yes. You can boil and peel the eggs a day in advance. Store the whites and yolk mixture separately in the fridge, then assemble and garnish right before serving to keep them looking fresh.
How should I store leftovers?
Keep any leftover deviled eggs covered in the refrigerator and eat within 2 days. After that, the texture and flavor start to decline.
What’s the best way to transport them?
Use a deviled egg tray with shallow indentations to prevent slipping. If you don’t have one, place the eggs in a sealed container layered with lettuce leaves or paper towels for cushioning.
Can I make them lighter?
Yes. Combine plain Greek yogurt with the mayo, or skip mayo altogether and use only yogurt for a tangier, lower-fat version.
Are deviled eggs gluten-free?
Yes. All the ingredients listed are naturally gluten-free, though you should confirm labels on packaged relish or mustard if you’re cooking for someone with sensitivities.
Print
Classic Deviled Eggs
- Total Time: 32
- Yield: 12 deviled eggs (24 halves) 1x
Description
A timeless appetizer featuring hard-boiled eggs filled with a creamy mixture of yolks, mayonnaise, mustard, and pickle relish, topped with paprika for zippy, tangy flavors. Perfect party food or snack.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise (or half mayo and half plain Greek yogurt)
- 2 tablespoons pickle relish (or diced dill pickle)
- 1 ½ teaspoons Dijon mustard (or yellow mustard)
- Salt and freshly ground black pepper, to taste
- Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan; cover with water by 1 inch. Bring to a gentle boil, then cover and simmer 10–12 minutes. Transfer eggs to an ice bath immediately.
- Tap and roll eggs on counter to crack shell. Peel under running water and pat dry.
- Slice eggs lengthwise, remove yolks into a bowl; arrange whites on platter.
- Mash yolks with a fork, then stir in mayonnaise, mustard, and relish until creamy. Season with salt and pepper as desired.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Dust with paprika and serve immediately or refrigerate up to 1 day.
Notes
Use eggs 1 week old or more for easier peeling.
Avoid overcooking to prevent chalky yolks and rubbery whites.
Ice bath ensures tender whites and easy peeling.
Adjust creaminess by adding mayo or yogurt gradually.
Optionally pipe filling for a polished look.
- Prep Time: 20
- Cook Time: 12
- Category: Appetizer, Snack
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Sugar: 0.6g
- Sodium: 125mg
- Fat: 6-g
- Saturated Fat: 1.5g
- Carbohydrates: 1.5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
Keywords: deviled eggs, classic appetizer, party food, egg recipe, easy snack
