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BEST DEVILED EGGS RECIPE centered hero view, clean and uncluttered
Olivia Farnsworth

Best Deviled Eggs Recipe Easy Perfect for Busy Nights

This best deviled eggs recipe is a quick and simple appetizer that’s perfect for easy dinner options, weeknight meals, family dinners, or even a party snack. Creamy, flavorful, and topped with a touch of paprika, these deviled eggs are sure to become a beloved classic in your home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 125.3
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • kosher salt and ground black pepper to taste
  • paprika for garnish

Method
 

  1. Fill a pot with water and bring it to a rolling boil. Turn the heat down so the water is no longer bubbling, then gently lower the eggs into the water using a skimmer. Turn the heat back up and cook the eggs for 14 minutes.
  2. While the eggs are cooking, fill a bowl with ice and water to create an ice bath. Once the eggs are done, transfer them immediately to the ice bath to cool down.
  3. After the eggs are completely cooled, peel off the shells and cut each egg in half lengthwise. Scoop out the yolks with a small spoon and set the whites aside on a plate.
  4. Place the yolks in a bowl and mash them thoroughly with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until the filling is creamy and well combined. For an extra smooth texture, use a hand mixer if you prefer.
  5. Spoon or pipe the yolk mixture back into the hollow of each egg white. Sprinkle a pinch of paprika on top of each for a beautiful finishing touch. Serve immediately or chill until ready to enjoy.

Notes

  • Watch the accompanying video for a handy tip on removing egg yolks easily. You can also pipe the filling for a neater presentation. Dijon mustard is recommended over yellow mustard for better flavor and Whole30 compliance. Carefully measure the vinegar—use 1 teaspoon, not a tablespoon. Substitute pickle juice if you prefer. Store deviled eggs in an airtight container in the fridge for 2 to 3 days. You can boil and peel eggs up to 3 days ahead and prepare the filling 2 days in advance, keeping both separate until serving. If you have leftover hard-boiled eggs, try making egg salad the next day!