Go Back
Classic deviled eggs arranged on a white oval platter with creamy pale yellow filling, sprinkled with paprika and topped with fresh parsley. Soft natural lighting and a clean background create a simple homemade appetizer presentation.
Jana Rae

Classic Deviled Eggs

Classic Deviled Eggs are a creamy old-fashioned appetizer made with simple pantry ingredients and perfect for Memorial Day cookouts, picnics, potlucks, holidays, and summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings: 12 deviled eggs
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar or pickle juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
For Garnish:
  • Paprika
  • Fresh parsley or chives
Optional:
  • Sweet pickle relish
  • Crumbled bacon
  • Hot sauce

Method
 

  1. Place eggs into a saucepan and cover with cold water.
  2. Bring water to a gentle boil over medium-high heat.
  3. Once boiling, cover pan, remove from heat, and allow eggs to sit for 10–12 minutes.
  4. Transfer eggs immediately to a bowl of ice water and cool completely.
  5. Peel eggs carefully.
  6. Slice eggs in half lengthwise.
  7. Remove yolks and place into a mixing bowl.
  8. Arrange egg whites onto a serving platter.
  9. Mash egg yolks with a fork until fine and crumbly.
  10. Add mayonnaise, mustard, vinegar or pickle juice, salt, black pepper, and garlic powder.
  11. Mix until smooth and creamy.
  12. Spoon or pipe filling into egg whites.
  13. Sprinkle lightly with paprika.
  14. Garnish with parsley or chives if desired.
  15. Refrigerate until ready to serve.

Notes

Older eggs peel more easily than very fresh eggs.
 
Cooling the eggs in ice water helps stop the cooking process and makes peeling easier.
 
For extra smooth filling, use a hand mixer.
 
A piping bag or zip-top bag with the corner snipped off gives a prettier presentation.
 
Store covered in refrigerator for up to 2 days.