These classic deviled eggs are creamy, tangy, and incredibly easy to make. They’re the perfect appetizer for family gatherings, BBQs, holidays, potlucks, or anytime you need a crowd-pleasing snack. With a rich, flavorful filling and a sprinkle of paprika on top, these bite-sized favorites disappear fast!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon white vinegar or lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chopped chives or parsley (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool completely.
- Peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth.
- Add the mayonnaise, yellow mustard, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper. Mix until creamy.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika and garnish with chopped chives or parsley if desired.
- Chill for at least 30 minutes before serving for the best flavor.
Tips
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
- Mix in finely chopped pickles or sweet relish for extra flavor.
- Prepare them up to one day ahead and keep refrigerated until serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
These creamy, flavorful deviled eggs are always a hit and make the perfect addition to any party or family meal. 🥚✨