Why I Love This Recipe

Deviled eggs are one of those recipes that never go out of style. Whether they’re on the table for a holiday, a backyard barbecue, or a family gathering, they’re usually one of the first appetizers to disappear. This version keeps things simple with a creamy, tangy filling and just a few classic ingredients that let the flavor speak for itself.

Enjoying The Leftovers

If you have any leftovers, they’re just as good the next day. They make an easy snack, light lunch, or addition to a brunch spread.

Storing:

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For the freshest flavor and best texture, keep them chilled until you’re ready to serve.

When you’re ready to eat:

Serve cold with a sprinkle of paprika and fresh chives just before serving. If you’re making them ahead for a party, wait to add the garnish until right before they go on the table.

A beautiful plated on a wood table filled with deviled eggs with sprinkled paprika and chopped chives.
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Deviled Eggs

These classic Deviled Eggs are made with a creamy filling of egg yolks, mayo, Dijon mustard, and vinegar, then finished with paprika and fresh chives. They're an easy make-ahead appetizer that's perfect for holidays, potlucks, brunches, and family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
US M
Servings 6 deviled eggs

Ingredients

  • 6 large eggs
  • 1/4 cup mayo
  • 1 tsp white vinegar
  • 1 tsp dijon mustard
  • Salt to taste
  • Black pepper to taste
  • Paprika for garnish
  • Freshly chopped chives
US – M

Instructions

  • To a small pot gently add the eggs. Fill the pot with water until the eggs are just covered.
  • Place on the stove and bring the water to a rolling boil. Once boiling, cover with a lid and remove from the heat. Let it stand for 12 minutes; do not remove the lid during this time.
  • Once the 12 minutes are up, gently remove the eggs, place them in a bowl of ice water, and let them sit for 5 minutes.
  • Once cool, peel the eggs and slice them in half lengthwise.
  • Gently remove the egg yolks from all eggs and add to a small bowl along with the mayo, white vinegar, dijon mustard, and a small pinch of salt and pepper. Mix well, then taste and add more salt as needed.
  • Spoon back in the egg mixture into the eggs and top with freshly chopped chives and a sprinkle of paprika. Enjoy!

Equipment

small pot
mixing bowls
cutting board

Nutrition Per Serving

Calories: 127kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 11g | Fiber: 0.04g

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