Here’s a basic recipe for classic Deviled Eggs:


  • 6 hard-boiled eggs: Make sure they are cooled and peeled.
  • 3 tablespoons mayonnaise: Adds creaminess to the filling.
  • 1 teaspoon Dijon mustard: Provides a tangy flavor.
  • 1 teaspoon white vinegar or apple cider vinegar: Adds a hint of acidity.
  • Salt and pepper to taste: Enhances the overall flavor.
  • Paprika for garnish: Adds color and a touch of smokiness (optional).
  • Chopped fresh chives or parsley for garnish: Adds freshness and color (optional).


  1. Cut and Scoop: Cut the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a bowl.
  2. Mash the Yolks: Mash the egg yolks with a fork until they are well crumbled.
  3. Mix Ingredients: Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until smooth and well combined. Adjust the ingredients to achieve your desired taste and consistency.
  4. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag or a plastic sandwich bag with a corner snipped off for a neater presentation.
  5. Garnish: Sprinkle each deviled egg with a pinch of paprika for color. You can also add chopped chives, parsley, or any other preferred garnish.
  6. Chill: Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld.
  7. Serve: Arrange the deviled eggs on a serving platter and serve chilled.

Feel free to customize this basic recipe to suit your taste. Some variations include adding a touch of hot sauce, horseradish, or pickle relish to the filling. Deviled eggs are not only delicious as an appetizer but also make a great addition to picnics, potlucks, and holiday gatherings.