Classic Deviled Eggs Recipe (Easy Mayo & Mustard Base)
Perfect party appetizers that never fail to impress – creamy, tangy, and utterly delicious.
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 24 halves (12 whole eggs)
- Difficulty: Easy
- Dietary: Vegetarian, Gluten-free, Low-carb
EQUIPMENT NEEDED
- Medium saucepan
- Slotted spoon
- Mixing bowl
- Fork for mashing
- Sharp knife
- Spoon or piping bag for filling
Quick Hack: No piping bag? Snip the corner off a zip-top bag.
INGREDIENTS
For the Eggs:
- 12 large eggs
- Cold water for boiling
For the Filling:
- ⅓ cup (80ml) mayonnaise [or Greek yogurt for lighter version]
- 1 tablespoon (15ml) Dijon mustard [or yellow mustard]
- 1½ teaspoons pickle relish (optional)
- Salt and pepper to taste
- Paprika for garnish
METHOD
- Place eggs in saucepan, cover with cold water by 2 inches.
- Bring to rolling boil over high heat.
- Remove from heat, cover, and let stand exactly 12 minutes.
- Transfer eggs to ice bath immediately – this prevents gray rings around yolks.
- Peel eggs when cool enough to handle (about 5 minutes).
- Slice eggs lengthwise, removing yolks into mixing bowl.
- Mash yolks with fork until completely crumbly.
- Mix in mayonnaise, mustard, and relish until smooth and creamy.
- Season with salt and pepper to taste.
- Fill egg white halves using spoon or piping bag.
- Dust with paprika for classic finish.
CRUCIAL TIPS
- Perfect Peeling: Use week-old eggs, not fresh.
- Eggs must be completely submerged during boiling.
- Don’t skip the ice bath – it’s essential for easy peeling.
- Room temperature ingredients blend better.
STORAGE & VARIATIONS
Storage:
- Keep refrigerated up to 2 days.
- Don’t freeze.
Common Variations:
- Add crumbled bacon.
- Mix in mashed avocado.
- Spice it up with sriracha.
- Swap mayo for hummus.
Scaling:
- Recipe easily halves or doubles.
- Keep ratios consistent.
TROUBLESHOOTING
- Filling too dry? Add mayo 1 teaspoon at a time.
- Eggs cracking while boiling? Let them come to room temperature first.
- Rubbery whites? You’ve overcooked them – stick to exactly 12 minutes.
Master these classic deviled eggs and you’ll never need another recipe – they’re perfect every time!
