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Classic Deviled Eggs

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This easy classic deviled eggs recipe uses real mayonnaise and one special secret ingredient sprinkled on top will make these disappear as fast as you can bring them out.

This recipe was originally posted in June of 2008. It has been updated with more photos and a new printable recipe card. Scroll to the very bottom of the post to print the recipe.

Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. This basic deviled eggs recipe is absolutely perfect in its simplicity and definitely a crowd pleaser.

The reason I’ve never shared it before is that I’ve never had an actual recipe written down. I usually just add the ingredients bit by bit until it tastes right.

But lucky you! This morning I decided to actually measure things as I went and now I can give you a recipe that actually replicates my standard deviled eggs.

So, what’s so special about my deviled eggs?

Absolutely nothing and that’s why the recipe is perfect. Just like my egg salad, I prefer deviled eggs free of extra additions. I don’t add anything sweet, I don’t add anything crunchy, I don’t even add anything spicy.

And I never, ever, ever add any chopped onion. My basic deviled eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting.

However, these deviled eggs are definitely not bland or boring. They are just a bit tangier than the average deviled egg and that’s what keeps people coming back for more.

That, and the smoked paprika I sprinkle on top!

Bottle of McCormick smoked paprika

The last time I made deviled eggs, the darn things were almost gone before I managed to make my way over to the plate. From now on, I’ll be sure to stash a couple extra in the fridge to ensure that doesn’t happen again.

And who says deviled eggs are just for parties and barbecues? I think they’re great anytime.

Sometimes I’ll just make one or two for a snack. See that photo up there? I ate a couple of those eggs for breakfast this morning. And this one down below? I just ate that one, too.

You might have noticed that I pipe the filling into my eggs using a pastry bag and decorating tip rather than just spooning it in. It’s not because I’m trying to be fancy.

Trust me, I’m not that fancy.

But over the years I’ve figured out that if I fill the eggs using a pastry bag, I don’t run out of filling as quickly. You could also put the filling in a plastic bag and snip off the corner to pipe the filling.

An easy way to fill a piping bag is to place it inside a tall glass, which will support the bag while you scoop the deviled egg filling into the bag.

Easy peasy and no mess!

Now you’re ready to fill! You could use a plain round tip for the eggs if you want, but I like the way it looks with an open star tip.

When I use a spoon to fill deviled eggs, I usually put too much filling in each egg, then run out before I’ve filled them all. Using the pastry bag, I end up filling every single egg and then have a bit left over to squeeze on my finger (or directly into my mouth if no one’s watching).

It’s up to you. If you have some disposable pastry bags and a decorating tip that is suitable for the job, go ahead and pipe that filling into the eggs. If not, use a plastic bag and snip off one corner.

And if you can’t be bothered with any of that, just use a spoon and try not to overfill them.

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Classic Deviled Eggs | pinchmysalt.com
Classic Deviled Eggs | pinchmysalt.com

Nicole's Best Basic Deviled Eggs

Yield: 12 deviled eggs
Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 6 eggs, hard cooked and peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 3/4 teaspoon white wine vinegar
  • pinch of salt (optional)
  • fresh ground black pepper (optional)
  • smoked paprika (optional)

Instructions

  1. Cut eggs in half.
  2. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.
  3. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well.
  4. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs.
  5. Sprinkle eggs with smoked paprika if desired.
  6. Serve immediately or refrigerate until ready to serve.

Notes

Mixture may be piped into the eggs using a pastry bag instead of using a spoon.

Recipe can easily be doubled.

I always make my deviled eggs with Best Foods Mayonnaise (aka Hellmans) and just regular yellow mustard. If you don't have white wine vinegar, just use your favorite kind or whatever you have on hand. If you don't have smoked paprika, just use plain paprika.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 68Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 80mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
© Nicole Cross
Category: Appetizers
Classic Deviled Eggs | pinchmysalt.com

Reader Interactions

Comments

  1. christal says

    I know this was posted a long time ago, but I just have to add to the comments. I love deviled eggs but hate onions and celery, so plain and vinegary is my favorite. Lo and behold, I tried this recipe and discovered this is the key to getting my boyfriend to do anything I want. I had no idea he would love them so much! And now that I've discovered you can BAKE your eggs instead of boiling, I make these all the time! I don't have a pastry bag, so I just spoon my yolk mixture into a ziploc sandwich bag with one bottom corner cut off. Works great, just not as pretty!
    Reply

  2. Nancy says

    Yes, these are good. My MIL makes potato salad with boiled red potatos, hard boiled eggs, mayo and a bit of mustard and salt. No onions pickles nothing. It's delicious!
    Reply

  3. Clare says

    My simple,easy recipe for deviled eggs,as follows: eggs,mayo,mustard and very small cut up green olives. you can even add a small amount of the juice for more flavor. Made a large amount, We make sure to have a few to keep for next day breakfast, cream cheese on a bagel place deviled eggs on each half,and slice egg and mush,i like to eat them open face.Delish.............................PS hint for fast easy pealing; hit all sides of boiled egg,and then roll and lightly squeeze, this separates the shell from the inner skin,this lets you peal the egg very quickly in sometimes 1/2 or 1/4 at one time. I place a small slid of the pimentos from the olives on the finished top as a garnish,looks pretty. Have fun...................
    Reply

  5. Dorothy says

    This was the first time I tried the pastry bag. How fast and decorative. We are certainly going to enjoy deviled eggs more often. I also have discovered how easy cooking the eggs in the pressure cooker is.
    Reply

    • Nicole says

      Yes, using a pastry bag makes it look great, but it's also super fast and not as messy and trying to fill with a spoon. I love cooking my eggs in the pressure cooker! The shells come off perfectly every single time!
      Reply

  8. Helen says

    It's how you boil your egg. Heat water to boiling, drop eggs in and boil for 14 min. Bring to sink and fill with ice. When cool enough to handle, shells come right off.
    Reply

  9. Lacy says

    Couldn’t read ALL the posts for ur recipe but would like to say I do mine w/out the vinegar but do add some horseradish for a little ‘zip!’
    Reply

  11. Amanda says

    The recipe was a great classic taste! The mixture was a bit thick so I added some pickle juice and it was perfect. Also added finely chopped bacon and topped with cayenne instead of paprika. Would make a great egg salad as well.
    Reply

  12. Colleen says

    A great recipe for a classic deviled egg. My husband is a huge fan of deviled eggs and he requested some without anything crazy. I'm known for trying to jazz everything up (even if it should be left alone). Well, this was amazing! Perfectly tangy and absolutely delish.
    Reply

  13. J K says

    Have never understood why people put white vinegar in devilled eggs. Using pickle juice adds way more favour and punch.
    Reply

  14. Anne says

    Made these today for my and my husbands Easter dinner. Recipe is a keeper. The BEST deviled eggs I have ever prepared. Thank you. I did not have white wine vinegar but I did have rice wine vinegar they turned out amazing. Thank you for sharing.
    Reply

  15. cody says

    I really enjoyed this post because I have always wanted to know how to make deviled eggs. My family makes deviled eggs for every family get together and holiday and I find it really interesting that there are so many different takes on how you should make them, how long to boil the eggs, and what to add into the mix and as a topping. Overall great recipe and I will be making these this weekend!
    Reply

  16. Kim says

    Love this recipe-truly a classic! Here’s a great trick to prepare the eggs: The night before, turn the raw eggs upside down in the carton. This will center the yolks. When ready to prepare, place eggs into cold water to cover, put on the lid, and bring eggs to a boil. As soon as they begin to boil, turn off the burner and let eggs sit 15 minutes before running under cold water to cool them. Yolks will be centered and easier to fill!
    Reply

    • Nicole says

      Thanks for the tip, Kim! I read something about this a long time ago, but have never remembered to try it. Now that you’ve reminded me, maybe I’ll remember to do it next time!
      Reply

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