Easy Deviled Eggs

Easy Deviled Eggs

These classic deviled eggs are always a favorite at picnics and other outdoor gatherings. While I’ve tried some fancier recipes with different flavorings and additions over the years, I end up going back to this basic version every time.

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To get the best looking results, here are a few tips:

  • Older eggs will peel easier than fresh eggs.
  • Use a disposable pastry pag fitted with a large star tip to fill the egg whites with the yolk mixture.
  • Transport the eggs without jostling or smashing them in an inexpensive egg holder.
  • Hold off on sprinkling the eggs with paprika until right before serving.

And if you’re serving a crowd, I recommend doubling the recipe as these deviled eggs go quickly!

Easy Deviled Eggs


  • 10 large eggs
  • 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoons yellow mustard
  • 5 tablespoons mayonnaise
  • fine sea salt, freshly ground pepper
  • paprika


  • Place the eggs in a single layer in the bottom of a large pot.  Add cold water to a depth of an inch or two above the eggs then set the pot over high heat.  Once the eggs come to a full boil, cover the pot and turn off the burner.  Let the eggs sit for 15 minutes.  Transfer the eggs to a bowl of ice water and let sit another 15 minutes.
  • Once the eggs have fully cooled, carefully peel them.  (If the shells are being stubborn, try peeling them under cool running water.)  Using a sharp knife, slice the eggs in half.  Remove the yolks and place in a small bowl; set aside the empty white halves. 
  • Using a fork, mash the yolks.  Add the vinegar, mustard, and mayonnaise and mix until smooth.  Season to taste with salt and pepper.  
  • Fill the empty egg white halves with the yolk mixture. Chill the eggs, then sprinkle with paprika before serving.