Classic Deviled Eggs

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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!

Try my Baked Artichoke Dip or some spicy Bacon-Wrapped Jalapeno Poppers next!

A plate of deviled eggs with paprika, on a round wooden board.

Deviled Eggs with Apple Cider Vinegar

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.

I love the tang of apple cider vinegar and use it in many recipes, including my momma’s Creamy Potato Salad. This vinegar is great in salad dressings too, especially my Light Honey Mustard Dressing and the dressing I use in the Best Cucumber Salad!

For another egg recipe, try some Classic Egg Salad Sandwiches!

Why this Recipe Works

  1. Just five main ingredients (plus s&p, and a sprinkle of paprika).
  2. The creamiest texture.
  3. Super inexpensive to make.
  4. Relatively low in calories, and a good source of protein.
Side shot of a hand picking up a deviled egg from a plate.

How to make Classic Deviled Eggs:

Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!

Step 1
Cook eggs. Cook your eggs (using either the stove top method or the instant pot – directions below) and cool off in an ice bath. When cool, remove eggs to a clean towel.

Step 3
Peel eggs. Carefully peel the eggs, and use a sharp knife to cut in half (the long way).

Step 4
Remove yolks. Then remove the egg yolks, and place in a mixing bowl. Mash with a fork.

Step 5
Make filling. Add remaining ingredients to the yolks – the mayo, sugar, vinegar, mustard, salt, and pepper – and stir to combine.

Step 6
Pipe filling. Use a piping tip (or just a spoon) to fill the egg whites with the yolk mixture.

Side shutoff a piping bag full of the filling next to a plate of egg whites.

Step 7
Add toppings. Add a sprinkle of smoked paprika or seasonings of your choice.

SERVE these deviled eggs on a large tray. Leftovers will last 4-5 days in the refrigerator.

How to make perfectly boiled eggs:

I use one of two methods to make my eggs for this recipe.

  1. 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.
  2. 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 cooled, peel eggs.

Pro-Tip: 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.

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.

Enjoy! 😀

A partial shot of a plate of deviled eggs.

Make this easy appetizer next: Creamy Spinach Stuffed Mushrooms

xoxo ~Sue

Classic Deviled Eggs

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!
4.66 from 20 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 24 deviled eggs
Calories: 69kcal
Author: Sue Ringsdorf


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 Tablespoon yellow mustard
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons sugar
  • salt and pepper – to taste
  • a sprinkle of smoked paprika – to serve


  • 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 bag with piping tip.
  • Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.



  • 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.
  • If you don’t have a piping tip, just use a spoon to fill the egg whites.
  • Store leftovers in an airtight container for 4-5 days.


Calories: 69kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 72mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Amber martin says:

    My grandma raised me, and would make the BEST deviled eggs I’ve ever tasted in my life (and potato salad, which tasted like the same recipe(ish).
    Unfortunately by the time i got to the age I started to enjoy cooking & wanted to make dishes I grew up eating my grandma was on dialysis (her breast cancer returned and spread to her liver and kidney) and ended up passing away before I could get her recipes, & she was the kind of grandma who made everything from scratch, and never wrote anything down. I tried your receipt and they taste just like hers 🖤🖤🖤🖤🥰🤩😍. I just wanted to say thank you SOOOO much. I’m 37, my grandma passed away 8 years ago and was the last family I had left, so to me this was much more than just an awesome recipe I found online. Thank you again for sharing‼️🖤

    1. Suebee Homemaker says:

      Hi Amber! I love hearing this about your grandma and your memories of her cooking. This is so special! You might want to try my potato salad recipe too because it could be similar to your grandma’s!

  2. Sue Lallier says:

    I normally make my deviled eggs by just winging it. The other night I was taking them to a celebration and decided to follow your recipe. I did sub miracle whip for the mayo and decreased sugar to compensate. May i say the proportions were spot on! Easy, delicious, creamy, and just right!!! Thanks! Sue

    1. Suebee Homemaker says:

      Thanks so much for letting me know, Sue!

  3. Traci Boyte says:

    Wow – I didn’t think deviled eggs could be sooo good. Thank you for this simple, yet over the top yummy recipe. The perfect hors d’oeuvres for our Easter celebration. Cheers!

    1. Suebee Homemaker says:

      So wonderful to hear, Traci! Happy Easter!

  4. Julie Gatz says:

    Love this recipe – have made this several times. I added crumbled bacon to some. Delish and so easy!!

  5. Lyn Warrington says:

    Love this deviled egg recipe. Definitely glad I doubled it. ❤️

    1. Suebee Homemaker says:

      So good to hear, Lyn! Thanks for your feedback!

  6. This was the best deviled egg recipe that I personally have ever tried. I will be using this recipe again. Thanks.

    1. Suebee Homemaker says:

      Hi Janet. That is so good to hear! Thanks for your feedback!

  7. How could something so simple be so gooood! ❤️?⭐️⭐️⭐️⭐️⭐️

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