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The Best Classic Deviled Eggs You Will Ever Eat

Close-up of four creamy deviled eggs topped with paprika and fresh chives on a white plate.
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Make the best deviled eggs for your next gathering with this easy recipe for ultra-creamy, perfectly seasoned stuffed eggs. These are a crowd-pleasing holiday appetizer.

Ingredients

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  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon sweet pickle relish (optional, for Southern style)
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish
  • Fresh chives, chopped, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring the water to a rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a large bowl filled with ice and water) to stop the cooking process. Let them cool completely, about 15 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the empty white halves onto a serving platter.
  5. Mash the egg yolks thoroughly with a fork until no lumps remain. For the creamiest filling, press the yolks through a fine-mesh sieve.
  6. Add the mayonnaise, mustard, pickle relish (if using), vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves. For a classic look, use a spoon; for a fancier presentation, use a piping bag fitted with a star tip.
  8. Chill the deviled eggs for at least 30 minutes before serving. This helps the filling set.
  9. Just before serving, sprinkle the tops of the deviled eggs with paprika and fresh chopped chives.

Notes

  • For the easiest peeling, make sure your eggs are not fresh; slightly older eggs peel better after hard boiling.
  • To achieve the richest flavor, you can cover the filled egg halves with plastic wrap and refrigerate them overnight before garnishing and serving. This allows the flavors to meld.
  • If you want a Southern Style Deviled Eggs flavor, increase the mustard slightly or add a dash of hot sauce to the filling mixture.

Nutrition

Find it online: https://cookingbycarla.com/creamy-classic-deviled-eggs-recipe/