Deviled Eggs are a timeless classic—creamy, tangy, and always the first thing to disappear at gatherings. Simple ingredients, big flavor, and that unmistakable nostalgic bite make them a must-have for holidays, potlucks, picnics, and family dinners.
This is the true old-school version: smooth yolk filling, just the right tang, and finished with a sprinkle of paprika.
Why Everyone Loves Deviled Eggs
- Creamy and perfectly seasoned
- Made with pantry staples
- Ready in minutes
- Always a crowd favorite
- Easy to customize
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar or pickle juice
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
How to Make Deviled Eggs
1. Boil the Eggs
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then cover, turn off heat, and let sit 10–12 minutes.
Transfer to ice water and cool completely.
2. Peel & Slice
Peel eggs carefully. Slice in half lengthwise and remove yolks to a bowl.
3. Make the Filling
Mash yolks until smooth. Add mayonnaise, mustard, vinegar (or pickle juice), salt, and pepper. Mix until creamy.
4. Fill
Spoon or pipe the mixture back into the egg whites.
5. Garnish & Serve
Sprinkle lightly with paprika. Chill until ready to serve.
Old-School Tips
- Use eggs that are not super fresh for easier peeling
- For ultra-smooth filling, mix with a hand mixer
- Chill at least 30 minutes for best flavor
- Pickle juice gives authentic Southern tang
Popular Variations
- Southern style: Add sweet relish
- Spicy: Add cayenne or hot sauce
- Bacon lovers: Top with crispy bacon bits
- Avocado: Swap half the mayo for avocado
Final Thought
These Deviled Eggs are simple, creamy, and unforgettable—the kind of recipe that never goes out of style. One bite, and you’re instantly reminded why they’ve been loved for generations.