Ultimate Deviled Egg Recipe: How to Make Perfect Deviled Eggs for Every Occasion
Creamy, tangy, and easy to make, this Ultimate Deviled Egg Recipe delivers perfect, crowd-pleasing bites for holidays, parties, and cookouts.
Ingredients
- 6 large eggs
- Cold water enough to cover eggs
- Ice for cooling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- Salt and pepper to taste
- Paprika optional, for garnish
Optional Add-ins for Flavor Variations:
- 1 tablespoon finely chopped dill pickles
- 1 tablespoon crispy bacon bits
- 1 teaspoon chopped chives or parsley
- A drizzle of honey or maple syrup for sweet deviled eggs
Instructions
Boil the Eggs:
- Place eggs in a single layer in a saucepan. Cover with cold water (about 1½ inches above eggs).
- Bring to a gentle boil, then reduce heat and simmer for 1 minute.
- Remove from heat, cover, and let sit for 14 minutes.
Cool and Peel:
- Transfer eggs to an ice water bath for 10 minutes. Gently crack and peel under cool running water.
- Pat dry with paper towels.
Make the Filling:
- Slice eggs in half lengthwise. Scoop yolks into a bowl.
- Mash yolks until smooth, then mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Stir until creamy.
Fill the Eggs:
- Spoon or pipe the yolk mixture into egg white halves.
- Garnish with paprika, bacon bits, or chives if desired.
Chill and Serve:
- Refrigerate for at least 30 minutes before serving.
- Serve as an elegant appetizer or part of your easy cookout side dishes.
Notes
- Use fresh eggs for easy peeling.
- Cool eggs immediately after boiling to stop overcooking.
- For ultra-smooth filling, press yolks through a fine mesh sieve.
- Make ahead: Store whites and filling separately, then assemble before serving.