Classic Devilled Eggs

These easy Classic Deviled Eggs have a smooth and creamy filling made with mayonnaise, yellow mustard and a splash of apple cider vinegar for the perfect tangy flavor. Ready in just 25 minutes, they’re a simple old-fashioned appetizer for Easter, holidays, potlucks, picnics and family gatherings.

this recipe!

Try my bacon chipotle devilled eggs next!

Why You’ll Love This Recipe

• Classic flavor: Creamy egg yolks, mayo, mustard and a sprinkle of paprika make these just like the traditional deviled eggs everyone knows and loves.
• Easy to make: Simple ingredients and only 15 minutes of prep make this an easy appetizer for any occasion.
• Perfect for gatherings: Make them for Easter dinner, holiday parties, summer picnics, potlucks or family get-togethers.

Ingredients You’ll Need

• 12 large eggs
• ½ cup mayonnaise
• 1½ tablespoons yellow mustard
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Paprika, for garnish

Step by Step Instructions

STEP ONE – Place the eggs in a large saucepan and add enough cold water to completely cover them.

STEP TWO – Bring the water to a rolling boil. Turn off the heat, cover the saucepan and let the eggs sit in the hot water for 10 to 12 minutes.

STEP THREE – Drain the hot water and transfer the eggs to a bowl of cold water. Allow them to cool completely before peeling.

STEP FOUR – Peel the cooled eggs and slice each one in half lengthwise. Carefully remove the yolks and place them in a medium bowl.

STEP FIVE – Mash the egg yolks with a fork until they are fine and smooth.

STEP SIX – Add the mayonnaise, yellow mustard, apple cider vinegar, salt and black pepper. Stir until the filling is smooth and creamy.

STEP SEVEN – Spoon the filling into the egg white halves, or transfer it to a piping bag for a more decorative presentation.

STEP EIGHT – Lightly sprinkle the tops with paprika. Refrigerate until ready to serve and enjoy chilled.