Classic Deviled Eggs
Creamy, tangy, and topped with paprika and chives, these Deviled Eggs are the perfect appetizer for Easter brunch, holiday parties, or any gathering. Easy to make and always a crowd favorite!
Servings: 12 deviled eggs
Calories: 74kcal
Ingredients
- 6 hardboiled eggs carefully peeled and sliced in half
- 4 tablespoons mayonnaise OR sour cream OR Greek yogurt
- 1 teaspoon vegetable oil OR melted butter
- 1 teaspoon vinegar optional but I love it
- ½ teaspoon mustard or more to taste
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ground black pepper to taste
- ground paprika and chives to garnish
Instructions
- Prep eggs: Carefully remove the egg yolks from the sliced 6 hardboiled eggs (make sure the whites don't break!). Set the egg whites aside, place the egg yolks in a bowl.
- Make filling: Mash egg yolks with a fork, then add 4 tablespoons mayonnaise, 1 teaspoon vegetable oil, 1 teaspoon vinegar, ½ teaspoon mustard, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon salt and ground black pepper and mix well. Add a little extra mayonnaise if needed to achieve a creamy consistency.
- Pipe into egg whites: Fill egg yolk mix into pastry bag fitted with a star tip. Pipe evenly into egg white halves.
- Finish: Garnish each deviled egg with ground paprika and chives to serve.
Video
Notes
Ingredient notes
- Mayonnaise: Makes the eggs rich and creamy; sour cream adds tang, and Greek yogurt keeps them light.
- Oil: Neutral vegetable oil works best; olive oil can overpower the flavors.
- Worcestershire sauce: Adds depth; substitute with soy sauce if needed.
- Mustard: Dijon is smooth and flavorful, but yellow mustard works too.
- Vinegar: Optional but adds tang; use white vinegar, apple cider, or white balsamic (or pickle juice!).
- Toppings: Paprika and chives are classic; try bacon bits, smoked salmon, or olives for variety.
Recipe tips
- Perfect eggs: Boil for 10–12 minutes, then cool in an ice bath for easy peeling.
- Smooth filling: Mash yolks thoroughly for creamy results; adjust consistency with more mayo if needed.
- Taste and adjust: Check seasoning before filling the eggs.
- Presentation: Use a pastry bag for a polished look; a spoon works fine in a pinch.
- Stability trick: Line the serving plate with paper towels to keep eggs from sliding, if needed.
Storage tips
- Make ahead: Prep yolks and whites separately a day in advance; keep well covered/chilled at all times, assemble and garnish just before serving.
- Leftovers: Store covered in the fridge for up to one day for best freshness.
Nutrition
Serving: 1Deviled Egg | Calories: 74kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 88mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 130IU | Calcium: 13mg | Iron: 1mg