Classic Best Deviled Eggs Recipe (for Easter)

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Classic Best Deviled Eggs Recipe: These are made with four main ingredients! This easy recipe gives the best results every single time. The eggs are perfectly cooked, and the filling is creamy with plenty of flavor! Deviled eggs make the perfect appetizer for your Easter table setting and other gatherings.

You will also love this complete Easter Recipe Guide.

plate of deviled egg with paprika on top arranged on a plate with a few chives on top.
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Best Deviled Egg Recipe

They are the best for their simple, classic, and nostalgic taste! With their simple preparation and minimal ingredients, these are your new favorite way to enjoy traditional deviled eggs.

The secret to the prettiest and BEST deviled eggs is boiling your eggs perfectly (do not overboil!), or you’ll end up with that green hue around your yolk, and no one wants that. Don’t worry; this recipe will walk you through it step by step to achieve the perfect hard-cooked eggs every single time.

If you already have hard-boiled eggs or leftover Easter eggs from the Easter bunny (this makes for colorful deviled eggs—ha!), you’ll have one less step to do the day you make this recipe. This recipe is great for Easter brunch, summer picnics, or a special occasion.

plate of deviled egg with paprika on top arranged on a plate with a few chives on top.

Simple Ingredients

A few simple ingredients are all you need for this easy recipe.

ingredients for recipe.
  • Large Eggs: Eggs serve as the base for deviled eggs. They are hard-boiled, peeled, and halved to create a vessel for the flavorful filling.
  • Whole-fat Greek Yogurt or Mayonnaise: This ingredient adds creaminess and richness to the yolk mixture. Whole-fat Greek yogurt provides a tangy twist, while mayonnaise offers a traditional, savory flavor.
  • Dijon Mustard: Dijon mustard contributes a sharp and slightly spicy flavor to the filling. It enhances the overall taste with a hint of complexity.
  • Apple Cider Vinegar: Apple cider vinegar brings a touch of acidity to balance the richness of the eggs and the creaminess of the yogurt or mayonnaise. It adds a subtle tang to the filling.
  • Salt and Pepper: Salt enhances the flavors of the other ingredients, while pepper adds a hint of spiciness. Adjust these seasonings according to your taste preferences.
  • Paprika: Paprika is used as a garnish, providing both color and a subtle smokiness to the deviled eggs. It adds a visually appealing finish.
  • Fresh Parsley: Fresh parsley is used as a garnish to add a pop of color and a mild herbal freshness. It complements the other flavors and enhances the overall presentation.

See the recipe card for quantities.

How to Make Hard-Boiled Eggs

Cooking method and an ice bath are two things you’ll want to master when cooking the perfect hard-boiled eggs. Here are the step-by-step photos to guide you.

How to make classic deviled eggs step-by-step instructions: boiling the eggs in water.

Place eggs in a single layer in a saucepan and cover with cold water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with a lid, and remove from heat.
Allow to sit for 17 minutes. Prepare an ice water bath while the eggs are resting and set aside.

How to make classic deviled eggs step-by-step instructions: adding eggs to the ice bath.

Drain the water from sauce pan and transfer the eggs to an ice bath. Allow eggs to cool completely in the ice bath.

How to make classic deviled eggs step-by-step instructions: peeling the eggs.

Once cooled, peel the eggs and slice them in half lengthwise. Tip: if you have trouble peeling the eggs you can peel while running them under cold water. 

How to make classic deviled eggs step-by-step instructions: cooked egg yolks in a bowl.

Prepare the Filling: Carefully remove the egg yolks with a small spoon and place them in a medium-sized bowl.

How to Make the Best Deviled Eggs

Now, for the deviled egg filling. We keep it simple and classic with a sprinkle of paprika for a pop of color and added heat.

How to make classic deviled eggs step-by-step instructions: mashing egg yolks in a bowl with a fork.

Mash the yolks with a fork until they are smooth. Alternatively, you can do this in a small food processor.

How to make classic deviled eggs step-by-step instructions: adding ingredients to the egg yolks and mixing.

Add Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, sugar (if using),  salt, and pepper to the yolks. Mix until well combined and creamy.

How to make classic deviled eggs step-by-step instructions: yolk mixture mixed until smooth.

Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. You can use a pipping bag or a spoon for a neater presentation.

plate of deviled egg with paprika on top arranged on a plate with a few chives on top.

Garnish: Sprinkle each of the egg halves with a little bit of paprika for color and a hint of smokiness. Garnish with fresh parsley for a burst of freshness.
Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld. Arrange them on a serving platter and enjoy!

Substitutions

  • Mayonnaise or Greek Yogurt:
    • You can use mayonnaise or whole-fat Greek yogurt depending on your preference or dietary restrictions. If you’re looking for a lighter option, you can try low-fat Greek yogurt.
  • Dijon Mustard:
    • You can use yellow or grainy mustard if you don’t have Dijon mustard. Each has a slightly different flavor profile, so choose according to your taste.
  • Apple Cider Vinegar:
    • Substitute apple cider vinegar with white wine vinegar, red wine vinegar, or even plain white vinegar. Adjust the quantity based on the acidity level you desire.
  • Salt and Pepper:
    • Feel free to experiment with different types of salt (sea salt, kosher salt) and add pepper to taste. Smoked or flavored salts can also add an interesting twist.
  • Paprika:
    • Use smoked paprika for a more pronounced smoky flavor or sweet paprika for a milder taste. Cayenne pepper or chili powder can provide some heat if you don’t have paprika.
  • Fresh Parsley:
    • Substitute fresh parsley with chives, dill, or cilantro for a different herbal note. Finely chopped green onions can also be used as a garnish.
plate of deviled egg with paprika on top arranged on a plate with a few chives on top.

Variations

Deviled eggs are incredibly versatile, and you can experiment with various flavors and ingredients to create yummy variations. Here are some ideas:

  • Bacon and Cheddar Deviled Eggs:
    • Mix crumbled cooked bacon and shredded cheddar cheese into the yolk filling for a savory and indulgent twist.
  • Smoked Salmon Deviled Eggs:
    • Add finely chopped smoked salmon to the yolk mixture and top the deviled eggs with additional smoked salmon and a sprinkle of fresh dill.
  • Avocado Deviled Eggs:
    • Mash ripe avocado into the yolk mixture for a creamy and slightly tangy flavor. Garnish with diced tomatoes or cilantro.
  • Curry Deviled Eggs:
    • Mix curry powder or curry paste into the yolk filling for a unique and flavorful twist. Garnish with chopped cilantro or chives.
  • Truffle Deviled Eggs:
    • Add a touch of luxury by incorporating truffle oil or finely chopped truffles into the yolk mixture. Garnish with chives.
  • Mediterranean Deviled Eggs:
    • Mix in chopped black olives, feta cheese, and a pinch of oregano into the yolk filling. Top with a slice of cherry tomato.

Storage

  • Store prepared eggs in the refrigerator. Place them in a covered container or on a plate wrapped tightly with plastic wrap.
  • Deviled eggs are best when enjoyed fresh. To ensure the best taste and texture, try to consume them within 1-2 days of preparation.
  • Prevent Drying Out: To prevent the egg whites from drying out, cover the deviled eggs with a slightly damp paper towel before placing them in a container or covering with plastic wrap.
  • Avoid Freezing: Deviled eggs do not freeze well. The texture of the egg whites and the creamy filling may be compromised upon thawing.

Top Tips

  • Prevent Browning: If you’re preparing the deviled eggs ahead of time and are concerned about the yolks discoloring, mix a bit of lemon juice into the filling. The acidity helps prevent browning.
hand holding a single classic deviled egg.

FAQs

How can I prevent the yolk filling from turning green?

The greenish color on the yolk surface is caused by overcooking or high iron content in the eggs. Cooking the eggs for the right amount of time and cooling them quickly after boiling can help prevent this discoloration.

How long do cooked deviled eggs last in the fridge?

Cooked deviled eggs typically last in the fridge for 1-2 days. For longer storage, consider filling the egg whites just before serving to maintain optimal texture. You can make them the day before a party, potluck, or gathering. 

How to transport deviled eggs?

To transport deviled eggs, use a deviled egg carrier or a tray with a tight-fitting lid. If using a tray, cover it tightly with plastic wrap, arrange the eggs cut side up, and keep them chilled during transportation.

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

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Classic Deviled Eggs Recipe

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5 from 2 reviews

Classic Best Deviled Eggs Recipe– are made with 4 main ingredients! This easy recipe gives the best results every single time! Deviled eggs make the perfect appetizer for your Easter table setting and other gatherings.

  • Total Time: 35 minutes

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons good quality mayonnaise or whole-fat Greek yogurt or
  • 1 teaspoon Dijon mustard or regular mustard
  • 1 teaspoon apple cider vinegar or canned dill pickle juice
  • 1/2 teaspoon white sugar (optional)
  • Salt and pepper, to taste
  • Paprika, for garnish
  • Fresh parsley or fresh chives for garnish

Instructions

How to Hard Boil Eggs

  1. Place eggs in a single layer in a saucepan and cover with cold water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with a lid, and remove from heat.
  2. Allow to sit for 17 minutes. Prepare an ice water bath while the eggs are resting and set aside.
  3. Drain the water from sauce pan and transfer the eggs to an ice bath. Allow eggs to cool completely in the ice bath. Once cooled, peel the eggs and slice them in half lengthwise. Tip: if you have trouble peeling the eggs you can peel while running them under cold water. 

How to make Deviled Eggs 

  1. Prepare the Filling: Carefully remove the egg yolks with a small spoon and place them in a medium-sized bowl. Mash the yolks with a fork until they are smooth. Alternatively, you can do this in a small food processor. Add Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, sugar (if using),  salt, and pepper to the yolks. Mix until well combined and creamy.
  2. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. You can use a pipping bag or a spoon for a neater presentation.
  3. Garnish: Sprinkle each of the egg halves with a little bit of paprika for color and a hint of smokiness. Garnish with fresh parsley for a burst of freshness.
  4. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld. Arrange them on a serving platter and enjoy!

Notes

I love this deviled egg carrier for easy transportation.

Prevent Browning: If you’re preparing the deviled eggs ahead of time and are concerned about the yolks discoloring, mix a bit of lemon juice into the filling. The acidity helps prevent browning.

 

  • Author: Elena
  • Prep Time: 15 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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3 Comments

  1. Simple, fast and delicious! The next day I used last two that were leftover by chopping them up and putting them on top of sourdough toast with some greens, excellent!