Name: Deviled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 hard-boiled eggs; 3 tbsp mayonnaise; 1 tsp mustard; 1/4 tsp paprika; Salt to taste; Black pepper to taste

Jump to Recipe·Print Recipe

These deviled eggs are a classic appetizer I love making when I want something simple, creamy, and crowd-pleasing. The filling is smooth and tangy, the seasoning is balanced, and the light dusting of paprika gives each bite that familiar finish I always come back to.

Deviled Eggs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 hard-boiled eggs

3 tablespoon mayonnaise

1 teaspoon mustard

¼ teaspoon paprika

Salt to taste

Black pepper to taste

Directions

I start by peeling the hard-boiled eggs and slicing them in half lengthwise. Then I gently remove the yolks and place them in a small bowl. I mash the yolks with the mayonnaise, mustard, salt, and black pepper until the mixture becomes smooth and creamy.

Next, I spoon or pipe the filling back into the egg white halves. To finish, I sprinkle paprika evenly over the tops before serving. When I want a neat presentation, I use a piping bag, but a spoon works just as well.

Servings and timing

I get 6 servings from this recipe.

I need about 10 minutes for prep time, 10 minutes for cooking time, and 20 minutes total.

Each serving contains about 160 kcal.

Variations

I like to change these deviled eggs in small ways depending on the occasion. Sometimes I add a little pickle relish for a sweeter, tangier filling. I also like mixing in a small amount of hot sauce or cayenne when I want extra heat. For a fresher flavor, I stir in chopped chives or dill. When I want a richer bite, I top them with small slice of pickle.

Storage/Reheating

I store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. I like to keep them chilled until serving because the filling tastes best cold. I do not reheat them, since deviled eggs are meant to be served cold or lightly chilled. When I make them ahead, I sometimes keep the filling separate and assemble them closer to serving time for the freshest look.

FAQs

Can I make deviled eggs ahead of time?

Yes, I can make them ahead and keep them refrigerated until serving. I find they taste best within a day or two.

What is the best way to fill the egg whites?

I can use either a spoon or a piping bag. I like using a piping bag when I want the eggs to look more polished for a party or gathering.

How do I keep the filling smooth?

I mash the yolks very well and mix them thoroughly with the mayonnaise and mustard. If I want an extra creamy texture, I press the yolks with a fork until no lumps remain.

Can I add other seasonings?

Yes, I can easily adjust the flavor. I like adding a little garlic powder, hot sauce, chopped herbs, or even relish for a different twist.

How long can deviled eggs sit out?

I do not leave them out for too long. I try to serve them within about 2 hours, and I refrigerate them sooner if the room is warm.

Conclusion

I think deviled eggs are one of the easiest classic appetizers to make, and I love how dependable they are for almost any occasion. They are creamy, flavorful, and quick to prepare, which makes them a recipe I return to again and again. Whether I serve them at a party or as a simple side, they always bring a familiar and satisfying touch to the table.

📖 Recipe:

Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 20 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

These classic deviled eggs are creamy, tangy, and perfectly seasoned with a hint of paprika for a timeless appetizer everyone enjoys.

Ingredients

6 hard-boiled eggs

3 tbsp mayonnaise

1 tsp mustard

¼ tsp paprika

Salt to taste

Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Peel the hard-boiled eggs and slice them in half lengthwise.
Remove the yolks and place them in a small bowl.
Mash the yolks with mayonnaise, mustard, salt, and black pepper until smooth and creamy.
Spoon or pipe the filling back into the egg white halves.
Sprinkle paprika evenly over the tops before serving.