Classic Deviled Eggs are perfect for Easter or served as a side dish along with hamburgers and hot dogs at a barbecue.
These eggs are made with mayonnaise, mustard, apple cider vinegar and salt and pepper. You can easily make just a few deviled eggs or a large amount to serve a crowd.
Raise your hand if you have deviled eggs on your Easter dinner table. Yep....I thought so. Deviled eggs are pretty standard for Easter. They always make an appearance with our Easter dinner.
Making deviled eggs is a great way to use up some of those hard boiled Easter Eggs. We also make Egg Salad Sandwiches!
This recipe is for a classic Deviled Egg. It has mayonnaise, mustard, and is garnished with paprika! As a kid, I always thought paprika was a fancy garnish.
I was often in charge of making the eggs and I always finished them with just the perfect amount of paprika! We served these eggs just about anytime we had a family party or get-together.
I like to keep these eggs simple and a bit rustic. I mash all the yolks with a fork and don't worry about a few little chunks.
The filling doesn't get perfectly smooth - just perfectly tasty!
This recipe can easily be doubled or halved to fit just the right amount of people. Be prepared for a couple of eggs to disappear as you are making them, or does that only happen in my kitchen?
How to make a perfect hard boiled egg
Can I make deviled eggs ahead of time?
Yes! If you make them the same day, just cover and refrigerate until serving time. I always wait to add paprika and chives until I am ready to serve the eggs.
To make more than a day ahead of time, keep the filling and eggs separate and refrigerated. Fill the eggs when you are ready to serve and add garnish.
I made this recipe with mayonnaise. You could also use homemade Miracle Whip in place of the mayonnaise if you wish.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my side dish recipes!
- 6 eggs (hard boiled and peeled)
- ¼ cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- ¼ teaspoon pepper
- ¼ teaspoon salt
- Paprika (Optional)
- Chives (Optional)
- Cut eggs in half and remove the yolks. Place egg whites on a plate and yolks in a bowl.
- Mash yolks with a fork until finely mashed. Add mayonnaise, vinegar, mustard, and salt and pepper. Mix together.
- Divide filling back into egg halves either using a spoon or a pastry bag. Sprinkle with paprika and fresh cut chives.
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.