Delicious Deviled Eggs Recipe

I’m sharing my Simple Deviled Eggs Recipe that uses just a few pantry ingredients and a clever twist you’ll want to know about.

I still get a little thrill when I plate these Delicious Deviled Eggs, they vanish at every gathering. I’ve got a Simple Deviled Eggs Recipe that pretends to be modest but hits big on flavor, and to me it’s a Deviled Eggs Recipe Classic you keep coming back to.

I won’t give you the whole how to here, but imagine creamy mayonnaise folded into a tangy filling then dusted with bright paprika so it looks as good as it tastes. Sometimes I mess up the timing and they still disappear, which is the real test right?

Try it and see.

Ingredients

• Eggs pack protein and healthy fats, yolks add creaminess and richness.
• Mayonnaise gives silkiness and fat, store bought varies sometimes too tangy.
• Yellow mustard adds tang and a little bite, plus flavor depth and sharpness.
• Vinegar or pickle juice brings bright acidity, cuts richness, can be salty too.
• Sweet pickle relish adds sweetness and crunch, also tiny bursts of vinegar.
• Paprika gives color and mild smokiness, looks pretty and tastes subtle.
• Fresh chives or parsley add herb freshness, green snap and a bright finish.

Ingredient Quantities

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar or pickle juice
• 2 tablespoons sweet pickle relish (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika for garnish
• Fresh chives or parsley for garnish (optional)

How to Make this

1. Put 12 large eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs, dont crowd them.

2. Bring water to a boil over high heat, once boiling cover the pot and remove from heat, let sit 10 to 12 minutes for large eggs.

3. Meanwhile fill a bowl with ice and cold water, when eggs are done transfer them to the ice bath to stop cooking and cool for about 10 minutes.

4. Peel the eggs under running water for easier shells, tap and roll each egg to crack the shell and start peeling from the wider end where the air pocket usually is, older eggs peel easier.

5. Slice eggs lengthwise, gently lift out the yolks and put them in a medium bowl, arrange whites on a platter.

6. Mash the yolks with a fork then stir in 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon white vinegar or pickle juice, 2 tablespoons sweet pickle relish if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth, taste and adjust seasoning.

7. Spoon or pipe the filling back into the egg white halves using a piping bag or a plastic bag with a tiny corner cut off, you can just spoon it if you want.

8. Sprinkle 1 teaspoon paprika over the tops and add chopped fresh chives or parsley if you like, they make them look nicer and taste fresh.

9. Chill at least 30 minutes so the flavors meld, store covered in the fridge and use within two days for best texture and flavor.

Equipment Needed

1. Large saucepan big enough for 12 eggs in a single layer, dont crowd them
2. Slotted spoon or tongs to transfer eggs to the ice bath, its easier than grabbing them by hand
3. Large bowl for the ice bath (ice + cold water)
4. Medium mixing bowl to mash the yolks and mix the filling
5. Fork for mashing the yolks and stirring the filling
6. Measuring cup (1/2 cup) and measuring spoons for mayo, mustard, vinegar and seasonings
7. Piping bag or a resealable plastic bag with a tiny corner cut off, plus a small pair of scissors or a knife to trim the tip
8. Sharp knife and cutting board to slice the eggs, plus a platter for arranging the whites and chilling them

FAQ

Delicious Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap for plain Greek yogurt or sour cream (1:1). Greek yogurt gives a tangy, lower-fat bite, sour cream makes it richer.
• Yellow mustard: use Dijon or spicy brown mustard, same amount. Dijon is smoother, spicy brown packs more heat and texture.
• White vinegar or pickle juice: replace with apple cider vinegar or fresh lemon juice (about 1 tbsp). Lemon is brighter so you might want a hair less.
• Sweet pickle relish: try finely chopped cornichons, capers, or dill relish (same volume). Cornichons add crunch, capers add briny zip.

Pro Tips

1) Use older eggs and give the shells a good crack and roll before peeling, it really makes peeling faster and cleaner. If a few shells still stick, peel under running water to wash bits away.

2) For super-smooth yolk filling, push the mashed yolks through a fine mesh sieve or pulse briefly in a food processor, then taste and tweak seasoning. A splash more vinegar or a pinch of sugar will balance flavors if it seems flat.

3) If you want prettier deviled eggs, pipe the filling with a piping bag and a star tip, then chill them so the filling firms up a bit. Smoked paprika instead of regular paprika adds depth and color.

4) Make ahead smartly: keep the yolk mixture separate from the whites if you need more than a day of prep, fill them the same day you serve. Store finished eggs in a single layer in an airtight container with a paper towel on top to absorb extra moisture.