A platter of deviled eggs with smooth creamy filling, sprinkled with paprika and chopped chives.
Deviled eggs are a party classic that always disappears fast. These deviled eggs are extra creamy, perfectly seasoned, and easy to make ahead. If you want a reliable appetizer that tastes better than store-bought, this is the one.
Introduction
The secret is starting with easy-to-peel hard-boiled eggs, then mashing the yolks until totally smooth. A little Dijon adds brightness, and a tiny splash of pickle juice (or vinegar) keeps the filling from tasting flat.
These deviled eggs are a fan-favorite for holidays, potlucks, and showers—everyone always grabs “just one more.”
Why You’ll Love This Deviled Eggs
- Classic crowd-pleaser: Always the first to go.
- Super creamy filling: Smooth texture with bright flavor.
- Easy make-ahead appetizer: Perfect for parties.
- Simple ingredients: Nothing fancy needed.
- Customizable toppings: Keep it classic or make it spicy.
Ingredients for the Best Deviled Eggs
Image: Ingredients on a counter including hard-boiled eggs, mayo, Dijon, pickle juice, salt, pepper, paprika, and chives.
- Large eggs (12): Use older eggs for easier peeling.
- Mayonnaise (1/3 cup): Creamy base; add more if you like it softer.
- Dijon mustard (1 tsp): Bright flavor; yellow mustard works too.
- Pickle juice or white vinegar (1 tsp): Optional, but adds nice tang.
- Salt (1/4 tsp) + black pepper (1/8 tsp): Season gently.
- Paprika: Classic topping.
- Chopped chives (optional): Fresh finish.
Deviled Eggs Recipe Step-by-Step
Image: Four panel collage showing eggs halved, yolks mashed, filling piped, and finished platter with paprika.
- 1. Boil and cool the eggs.
Place eggs in a pot, cover with water, bring to a boil, then turn off heat and cover 12 minutes. Move to an ice bath 10 minutes.
- 2. Peel and halve.
Peel gently, slice eggs in half, and move yolks to a bowl.
- 3. Make the filling.
Mash yolks until smooth. Stir in mayo, Dijon, pickle juice (if using), salt, and pepper.
- 4. Fill and garnish.
Spoon or pipe filling into whites. Sprinkle paprika and chives. Chill until serving.
Tips for Perfect Deviled Eggs
- Ice bath helps: Stops cooking and makes peeling easier.
- Mash very smooth: Use a fork or press through a sieve for extra smooth filling.
- Pipe for neatness: A zip-top bag with the corner snipped works.
- Season at the end: Taste and adjust.
Variations & Substitutions
- Spicy: Add a dash of hot sauce or a pinch of cayenne.
- Bacon topping: Sprinkle with crispy bacon bits.
- Pickle lovers: Add finely chopped pickles.
- Avocado: Mix in 1/2 mashed avocado for a green twist.
Make-Ahead & Storing
- Fridge: Store covered 2 days.
- Make-ahead: Mix filling up to 2 days ahead. Fill whites the day you serve.
- Freezing: Not recommended.
Serving Suggestions & Pairings
- Great with a veggie tray and dip
- Perfect next to sliders or sandwiches
- Classic for holiday tables
Reader Review
These were the creamiest deviled eggs I’ve ever made. The Dijon makes such a difference!
If you make this Deviled Eggs, I’d love it if you leave a rating and a comment. And share it with someone who’d enjoy it! How would you customize your Deviled Eggs?