Description
Hey there, friend! Beau here, and today we’re celebrating a true icon: the deviled egg. Simple, nostalgic, and endlessly lovable, this little bite somehow fits in everywhere—from holiday tables to backyard cookouts to “I just need a snack” moments. When done right, deviled eggs are creamy, tangy, perfectly seasoned, and impossible to stop eating. This recipe nails the classic version first (because fundamentals matter!), with easy tips to make them smooth, flavorful, and party-ready every single time.
Ingredients
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6 large eggs
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3 tbsp mayonnaise
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1 tsp yellow mustard
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½ tsp white vinegar or pickle juice
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Salt, to taste
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Black pepper, to taste
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Paprika (sweet or smoked), for garnish
Instructions
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Boil the eggs
Place eggs in a saucepan in a single layer. Cover with cold water by about 1 inch. Bring to a rolling boil, cover, turn off heat, and let sit for 10 minutes. -
Ice bath
Transfer eggs immediately to an ice bath and let cool for at least 15 minutes. -
Peel & halve
Peel the eggs and slice them lengthwise. Gently remove yolks and place them in a bowl. -
Make the filling
Mash yolks with mayonnaise, mustard, vinegar (or pickle juice), salt, and pepper until smooth and creamy. -
Fill the eggs
Spoon or pipe the filling back into the egg whites. -
Garnish & serve
Sprinkle lightly with paprika just before serving.
Notes
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Older eggs peel easier: Eggs that are 1–2 weeks old are much easier to peel than very fresh ones.
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Ice bath matters: It stops cooking and helps the shell release cleanly.
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Taste before filling: Adjust salt, vinegar, or mustard while the yolks are still in the bowl.
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Pipe for polish: A zip-top bag with the corner snipped gives you an instant “fancy” look.
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Chill before serving: Deviled eggs taste best when cold.