Deviled Egg Recipe

This classic mayo-based, easy appetizer features creamy, mustard-kissed yolks and a sprinkling of paprika—no oven needed for these festive stuffed eggs.

Deviled eggs are humble, no-fuss bites that have been stealing the show at potlucks and picnics for generations. What makes this Deviled Egg Recipe special? A balance of tangy mustard, silky mayonnaise, and a secret dash of white wine vinegar that brightens every bite. Growing up in a small Georgia town, I watched my grandmother whip these up for Sunday dinners, and ever since, they’ve been my go-to when I need a quick, protein-packed snack or a crowd-pleasing appetizer. Plus, with each yolk delivering about 6 grams of protein, this dish checks the boxes for a healthy, no-bake twist on a classic.

Why You’ll Love This Deviled Egg Recipe

• No oven needed—perfect for warm days or when the last thing you want to do is bake.
• Ready in under an hour, including chilling time.
• Silky, mayo-based filling stays creamy and smooth.
• Classic flavor profile with a hint of bright vinegar tang.
• High-protein, low-carb—ideal for light lunches or keto-style snacking.
• Customizable: swap mustard types, add herbs, or stir in spices to suit your mood.
• Crowd-pleasing bite-sized appetizer for any gathering—BBQs, bridal showers, tailgates.
• Make-ahead friendly: assemble early, garnish just before guests arrive for best presentation.

Ingredients for Your Deviled Egg Recipe

• 12 large eggs (pasture-raised or free-range for deep yellow yolks)
• ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
• 1 tablespoon Dijon mustard (yellow mustard if you like it softer)
• 1 teaspoon white wine vinegar (apple cider vinegar works, too)
• ¼ teaspoon fine sea salt (plus a pinch more for seasoning)
• â…› teaspoon freshly ground black pepper
• Smoked paprika, for garnish (sub chili powder for a spicy edge)
• Optional: 1 teaspoon chopped fresh chives or parsley (adds a pop of color)

Tips:
• Swap half the mayo for Greek yogurt to lighten things up without losing creaminess.
• Older eggs peel more easily—grab ones you bought earlier in the week.
• If you fancy extra zing, add a drop more vinegar or a whisper of hot sauce.

Directions

1. Hard-boil the eggs. Place eggs in a single layer in a pot, cover with cold water by 1 inch, and bring to a gentle boil. Cover, remove from heat, and let sit 10 minutes.
2. Ice-bath trick. Drain the hot water, then transfer eggs to ice water for at least 5 minutes—this stops cooking and makes peeling a breeze.
3. Peel with care. Crack shells all over, roll eggs gently, then peel under cool running water if shells stick.
4. Halve and hollow. Slice eggs lengthwise, gently lift out yolks into a bowl, and arrange whites on a platter.
5. Whip up the filling. Mash yolks with a fork until fine. Stir in mayo, mustard, vinegar, salt, and pepper until velvety. Taste and tweak seasoning.
6. Fill the whites. Spoon or pipe mixture into egg cavities—use a star tip for fancy swirls or a zip-top bag with a snipped corner for rustic charm.
7. Garnish and chill. Dust with paprika, sprinkle chives if you like, cover, and refrigerate at least 20 minutes so flavors meld and filling firms up.

Servings & Timing

Makes 24 deviled egg halves
Prep Time: 20 minutes
Chill Time: 20–30 minutes
Total Time: About 50 minutes

Variations

• Sriracha Swirl: Stir in 1 tsp Sriracha for a fiery twist.
• Pickled Deviled Eggs: Use chopped pickles and a bit of brine instead of vinegar.
• Avocado Deviled Eggs: Replace mayo with mashed avocado for a green, creamy bite.
• Bacon & Cheddar: Fold in crumbled bacon and shredded sharp cheddar for extra savor.
• Curried Deviled Eggs: Add ½ tsp curry powder and a pinch of turmeric for warm spice.
• Veggie-Loaded: Top each egg with diced bell pepper and scallion for crunch and color.

Storage & Reheating

Refrigerate in an airtight container for up to 2 days—these stuffed eggs are best within 24 hours. Do not freeze; the yolk mixture will separate and turn grainy. If making ahead, keep garnishes separate and add smoked paprika or herbs just before serving. For last-minute prepping, hard-boil eggs in the morning and assemble filling just an hour before guests arrive.

Notes

You know what? Swapping vinegars really does change the flavor profile: apple cider gives a gentle fruitiness, while white wine vinegar stays crisp. When I tested, drizzling a little extra vinegar into the yolk mix brightened it just enough without overpowering. Also—pressing the filling through a fine sieve yields a picture-perfect, extra-smooth texture that looks as good on Instagram as it tastes.

FAQs

Q: Can I make deviled eggs a day ahead?
A: Yes—store whites and filling separately, then assemble a few hours before serving to keep each bite fresh.

Q: Why are my egg yolks greenish?
A: A gray-green ring means slight overcooking; aim for exactly 10 minutes off-heat and an immediate ice bath.

Q: What’s the best way to peel eggs?
A: Older eggs peel more easily. Cracking all over and peeling under water helps shells slide right off.

Q: Can I use low-fat mayo?
A: You can, but the filling loses some richness—try half low-fat mayo and half Greek yogurt to maintain creaminess.

Q: How do I get a really smooth filling?
A: Press the mashed yolk mixture through a fine mesh strainer or pulse it briefly in a mini food processor.

Q: Are deviled eggs gluten-free?
A: Absolutely—just check that your mustard has no hidden gluten-containing additives.

Q: How do I stop filling from spilling out?
A: Pipe slowly with a steady hand and chill eggs so the filling sets up before moving the platter.

Conclusion

This Deviled Egg Recipe is the classic, no-bake appetizer you’ll come back to again and again—creamy, tangy, and endlessly adaptable. Give these stuffed eggs a whirl, share how yours turned out, and hop over to my spinach artichoke dip or quick bruschetta recipes for more party-perfect bites!