Classic Deviled Eggs are an all-time favorite party appetizer and a great side dish. This is the best recipe for these timeless stuffed eggs!
If you’ve been looking for an easy recipe for this simple party favorite, we’ve got the recipe for the best Deviled Eggs! For your next barbeque, serve these up with some Creamy Broccoli Salad and some Cilantro Lime Grilled Chicken.
Classic Deviled Eggs
Deviled Eggs are perhaps one of my favorite, go-to dishes for any sort of party, get-together, or barbeque. They’re simple and easy to prep and that yolk filling- with the mayo, mustard, and vinegar- adds a nice bit of zest and bite that works well with fresh eggs. Whenever I make deviled eggs, I always have a clean plate by the end of the party!
The real charm is that you can take your deviled eggs in whatever direction you please. Keep things classic with our recipe here or start incorporating all sorts of fun seasonings and spices! Add a touch of hot sauce, or use your favorite vinegar- the choice is yours. However you make up your plate of easy deviled eggs, I’m certain you’re going to love them!
Loved our recipe? Try these other summer BBQ favorites next!
In the mood for more eggs? Make up some of the Best Egg Salad! While this creamy salad makes for a great lunch or appetizer, it’s also perfect to serve up at your next get-together or BBQ. Goes great on a sandwich, on a tortilla, or on it’s own.
Tuna Pasta Salad is another great side dish that’ll be perfect at your next barbeque. Loaded up with plenty of macaroni, tuna, eggs, and creamy dressing. An excellent chilled salad that’s perfect for a hot day by the pool!
Our Warm German Potato Salad is great year-round but those tangy flavors are perfect for the summer! Loaded up with potatoes and bacon and dressed with nice, zesty, apple cider vinegar- it’s certain to be a favorite.
Ingredients for the Best Deviled Eggs
Eggs – We’ll discuss a few methods and tricks for the best hard boiled eggs at the end.
Mustard – You can use either standard yellow mustard or some dijon mustard instead for a different flavor.
Vinegar – Apple Cider Vinegar brings a nice zest to our deviled eggs.
How to make Deviled Eggs
Hard boil your eggs before slicing in half.
Spoon out the yolks into a small bowl before adding your mayo, mustard, and vinegar and mixing.
Fill your eggs back up with the deviled egg filling and then add paprika for garnish.
After hard-boiling your eggs, you’ll want to slice them in half- lengthwise is preferred here! Once sliced in half, grab a spoon and carefully extract that cooked yolk from each egg half and add to a small bowl.
To these egg yolks, we’re going to add our mayo, mustard, and vinegar. Also add any salt and pepper here to taste- maybe even a touch of hot sauce to spice things up a bit? Whatever you add, use a fork to mash and mix this deviled egg filling together.
With the filling mixed up, all that’s left is to add it back to our eggs. You can do this simply with a spoon and a careful hand or, for a better presentation, transfer the filling to a piping bag and pipe it into the eggs. A light dusting of paprika for garnish looks lovely here! However you garnish, either serve immediately or seal in an airtight container in the fridge- here, it will keep for 2 days. Hope you enjoy!
How to make perfect hard boiled eggs
If you have an Instant Pot, you can make Perfect Instant Pot Hard Boiled Eggs. This is our favorite method, as it’s very hands-off and incredibly consistent.
Of course, you can also properly hard boil your eggs. Add about 3 inches of water to a pot or dutch oven and add about a teaspoon of baking soda to help with peeling the eggs later. Bring the water to a boil, carefully add your eggs, and let cook for upwards of 9-10 minutes.
You can also make steamed hard boiled eggs. Bring about 1/2 inch of water to a boil in a pot or dutch oven before carefully placing your eggs in the pot. Turn the heat down just a touch, cover with a lid, and let steam for upwards of 8-9 minutes.
Classic Deviled Eggs
- 6 Eggs hard boiled and peeled
- 3 tbsp Mayonnaise
- 1 1/2 tsp Mustard
- 1/4 tsp Apple Cider Vinegar
- Paprika for garnish
- Slice eggs in half.
- Place yolks into a bowl and crush with a fork.
- Add mayonnaise, mustard, vinegar, salt, and pepper.
- Mix until well blended.
- Transfer filling to a plastic bag and cut off the corner to pipe filling back into egg whites or just use a spoon to put it back in.
- Add paprika for garnish.