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Classic Deviled Eggs are super easy to make and so delicious! With only a few ingredients and one secret addition, this recipe is the perfect go-to appetizer or party favorite!
Classic Deviled Eggs Recipe
Deviled eggs are one of my favorite appetizers or party snacks to make. The tangy vinegar addition and the smoky paprika really elevate these from your normal deviled eggs. They are a perfect accompaniment to cold salads like this Potato Green Bean Salad or Simple Spinach Salad.
They’re also a feast for the eyes with the colorful addition of minced red bell pepper and a touch of parsley. You can change up the toppings for an even better appearance! When you’re searching for an idea for what to make for your next party or picnic, make these!
Why You Need To Make Them
- They’re quick to make and have only a few ingredients which you probably already have in the fridge.
- They keep well and can be easily transported to your next party.
- You can customize them with different toppings. For example – bacon bits, chives or green onions, red onion, relish, various herbs, etc.
How To Make Classic Deviled Eggs
- Begin by placing eggs in a large pot. Cover them completely with cool water and bring to a boil. Once they boil, turn off the heat and place the pot on a cool burner and cover. Check out our informative post on how to hard boil eggs.
- Once cooked shock the eggs in an ice bath. Give them about 20 minutes to cool before peeling.
- Slice eggs in half lengthwise and place yolks in a mixing bowl. Mash yolks with the back of a fork and add mayo, Dijon mustard, white vinegar, salt and pepper and mix well. The vinegar is my secret ingredient and add a slight tang to the creamy filling. If you want a super smooth consistency piping, use an electric mixer.
- Spoon or pipe the yolk mixture into the eggs. Top with finely minced bell pepper, parsley, and a touch of smoked paprika.
Serve deviled eggs as part of a cold salad spread. Salads like this Bacon Ranch Red Potato Salad, Tuna Pasta Salad, or this Italian Chopped Salad all work well.
Tips And Tricks
- PRO TIP! If you want the yolk in the exact center of the egg white, stir the eggs as they boil. This tends to keep the yolk in the center as the egg is solidifying.
- Smoked Paprika – It’s an increasingly popular ingredient and a great one to have in your kitchen cabinet. A little bit goes a long way, but it will really set your deviled eggs apart. Just use a pinch on each egg.
- Piping – If you desire that super smooth consistency and want to use a pastry bag for piping, make sure to whisk the yolks until smooth. For simplicity you could also use a plastic ziploc bag and just snip off the corner with kitchen shears.
MORE GREAT EGG RECIPES
- Jalapeno Popper Deviled Eggs
- Deviled Eggs Benedict
- Chorizo And Eggs
- Avocado Egg Salad
- Lightened Up Egg Salad
Classic Deviled Eggs
- 12 large eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup red bell pepper minced
- 1/8 cup parsley minced
- In a large pot cover eggs with cold water and bring to a boil. Once boiling, remove the pot from heat and cover with a lid.
- After 12 minutes, remove the lid and gently place eggs in an ice water bath.
- Once eggs are cold to the touch (about 10-20 minutes) peel and slice in half.
- Place yolks in a mixing bowl and, with the back of a fork, mash yolks until smooth.
- Add the mayo, Dijon mustard, kosher salt, pepper, and white vinegar to the yolks and mix until smooth.
- Taste test and if satisfied spoon or pipe the yolk mixture into the eggs. Sprinkle with minced bell pepper, parsley, and smoked paprika. Serve immediately or chill in the fridge until ready. Enjoy!
- Serving size is for 3 full eggs or 6 deviled eggs.
- For completely smooth yolks and fuss free piping, use a mixer.
- Smoked paprika is quite strong so use sparingly.
- Store in the fridge for up to 3 days.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.