Easy Deviled Eggs

A close up image of a devil egg lined up on the end of a long plate with others behind it.

If you need a go-to appetizer that’s quick, simple, and always a hit, these easy deviled eggs are it. They come together in about 35 minutes and are perfect for holidays, picnics, or just using up extra hard-boiled eggs.

Course Appetizer, Side Dish

Cuisine Easter, eggs, Holiday, picnic, spring, Summer, vegetarian

Diet Low Lactose

Prep Time 20

Cook Time 15

Total Time 35

Servings deviled eggs

Calories 44kcal

Author Jessy Freimann

Equipment

Ingredients

12 large eggs
2 Tablespoon mayonnaise
2 Tablespoon apple cider vinegar
1-2 Teaspoon yellow mustard
1 pinch granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon Paprika for sprinkling over the top

Instructions

Hard boil this eggs and allow them to cool completely in an ice water bath.
Carefully peel the eggs under cool water to help get a cleaner peel. Dry the eggs gently with a paper towel.
Cut each egg in half. Reserve all of the yokes in a large mixing bowl. Optional- you can carefully wash off my egg whites and put them on a paper towel to drain.
Place the mayonnaise, apple cider vinegar, yellow mustard, sugar and salt and pepper into the bowl with the yolks and mix well with a fork, crushing up the yolks until fully combined and creamy. Taste and adjust the measurements of ingredients to your taste.
Carefully spoon or pipe a teaspoon of the yolk mixture into the egg white halves and then sprinkle with Paprika. Serve immediately or refrigerate until serving.

Video

Notes

Peel the eggs under running water. Start from the wider end where the air pocket is. This helps the shells slide off more easily and keeps the whites smooth.
Don’t overmix the filling. Mash until creamy, but avoid making it too thin or runny.
Taste as you go. Adjust the vinegar, mustard, and seasoning little by little until it tastes just right.
You can use a piping bag or zip-top bag. It will make filling the eggs cleaner and quicker.
Slice with a sharp knife. Wipe the knife between cuts to keep the edges clean and neat.
Use slightly older eggs. They tend to peel more easily than very fresh eggs.
Let filled eggs sit in the fridge for a bit so the filling firms up and the flavor settles.
If a few whites tear while peeling, it’s totally fine. You can still use the yolks, and it just means a little extra filling for the rest.
Ingredients to prep ahead- You can hard-boil and peel the eggs a day in advance.
Leftovers and storage- Store in an airtight container in the fridge for up to 2 days. This classic deviled eggs recipe is best enjoyed fresh.

Nutrition