Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!
Deviled eggs will always be a favorite at our home. My guys gobble them up like crazy, and there really is no better easy appetizer. When I remember to make them, I always wonder why I don’t whip them up more often.
This classic version is simply the best for so many reasons.
- Just five main ingredients (plus s&p, and a sprinkle of paprika).
- The creamiest texture.
- Super inexpensive to make.
- Relatively low in calories, and a good source of protein.
How to make Classic Deviled Eggs:
Classic Deviled Eggs are unbelievably simple to make.
- Cook your eggs (using either the stove top method or the instant pot) and cool off in an ice bath.
- Peel the eggs, and carefully cut in half (the long way).
- Remove yolks, and place in a mixing bowl. Mash with a fork.
- Add remaining ingredients to the yolks, and stir to combine.
- Using a piping kit (or just a spoon), fill the egg whites with the yolk mixture.
- Add a sprinkle of smoked paprika.
How to make perfectly cooked boiled eggs:
I use one of two methods to make my eggs for this recipe.
- Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
- Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in one cup of water, secure lid, and set to pressure cook for two minutes, with a 10 minute natural release. When finished, remove eggs to an ice bath. When cooked, peel eggs.
Pro-Tip #1: If your eggs are too fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.
Pro-Tip #2: These don’t last long. You might want to double the recipe!
My guys were seriously happy the week I tested and re-tested this recipe. I barely snuck one to test myself, because they were loving them so much. Having eager taste-testers is super nice!
Make these for your family and friend celebrations, for Easter or any other holiday, or just because.
Make this easy appetizer next: Creamy Spinach Stuffed Mushrooms
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Classic Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- salt and pepper - to taste
- smoked paprika
- salt - to use for boiling eggs
- Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
- Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
- Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.
- Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in piping tool kit.
- Arrange egg whites on plate. Using piping tool, pipe the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.