Classic Deviled Eggs with Creamy Filling
Creamy, tangy, and perfectly seasoned deviled eggs topped with paprika and fresh herbs — a timeless party favorite that’s as easy as it is elegant.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- Salt & pepper to taste
- Paprika for garnish
- Fresh dill or chives finely chopped (for topping)
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9–10 minutes.
- Cool & peel: Transfer eggs to an ice bath for 5–10 minutes, then peel carefully.
- Prepare the filling: Slice eggs in half lengthwise and remove the yolks. Mash yolks in a bowl, then mix in mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper until smooth and creamy.
- Fill the egg whites: Pipe or spoon the filling into the egg white halves.
- Garnish & serve: Sprinkle with paprika and top with fresh dill or chives. Serve chilled.
Notes
Tips & Variations
Add a kick: Mix in a pinch of cayenne or hot sauce. Avocado twist: Replace half the mayo with mashed avocado. Greek yogurt version: Use Greek yogurt instead of mayo for a lighter filling. Pickle flavor: Add finely chopped dill pickles or relish. Make ahead: Prepare the filling a day in advance and assemble before serving.Storage
Store deviled eggs in an airtight container in the fridge for up to 2 days.Avoid freezing (the texture won’t hold). Best served chilled.