Deviled Eggs

5 from 21 votes

This classic Deviled Eggs recipe is easy to make, incredibly delicious and is a crowd pleasing appetizer that everyone will enjoy! A creamy, tangy filling is the key to the best deviled eggs and this recipe certainly delivers! One of our all time favorite party appetizer recipes!

Course Appetizer

Cuisine American

Keyword deviled egg recipe, deviled eggs, deviled eggs recipe, easy deviled eggs, how to make deviled eggs

Prep Time 15

Servings

Calories 58kcal

Author Trish - Mom On Timeout

Ingredients

6 large eggs hard-boiled and cooled
3 tablespoons mayonnaise or Greek yogurt
1 tablespoon prepared yellow mustard or Dijon mustard
4 teaspoons dill pickle relish optional, can use 1 dill pickle diced instead
2 teaspoons hot sauce optional
½ teaspoon white vinegar optional
¼ teaspoon ground black pepper
sweet paprika for garnish

Instructions

Peel your hard boiled eggs and slice them in half. Scoop out the egg yolks and add them to a small bowl. Set the whites aside.
Use a fork to mash up the egg yolks until no large pieces remain. Mix in the mayonnaise, mustard, dill pickle relish, hot sauce, vinegar, and black pepper.
Use a spoon or piping bag to fill each egg white with the filling mixture.
Sprinkle each egg with paprika.
Cover and chill until ready to serve.

Notes

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs should not be frozen.
Tip: Older eggs are recommended for hard-boiling since they are typically easier to peel. Go for at least 1 week old eggs.
See the post above for three methods for hard boiling eggs.

Nutrition