These Classic Deviled Eggs are a timeless appetizer for Easter, Thanksgiving, Christmas, potlucks, picnics, or any gathering. They’re creamy, tangy, perfectly seasoned — and incredibly easy to make. This version adds a touch of onion, pickles, and a hint of New Mexican chile or paprika for a flavorful twist.
If you’re looking for a no-fail method that produces perfectly cooked eggs every single time, this recipe is for you.
Why You’ll Love This Recipe
- Ready in just 20 minutes
- No fancy ingredients
- Perfectly creamy filling (never dry!)
- Ideal for holiday tables & party platters
- Uses simple classic flavors everyone loves
Equipment
- Stove
Materials
- 1 dozen Eggs
- 1/4 cup Of mayonnaise
- 2 tsp. Mustard
- Onion, finely minced (I used 1 1/2 tsp. grated)
- Hamburger pickles (I used 3 Tbsp. pickles/1 1/2 tsp. pickle juice)
- 1 tsp. White vinegar
- Salt & pepper to taste
- Paprika or chile powder for garnish
Instructions
- Put raw eggs in a saucepan and fill them with enough cold water to cover eggs completely.
- Place on the stovetop over medium-high heat and bring to a boil.
- Continue cooking for 13 minutes.
- Drain the hot water and replace it with cold water to allow eggs to cool.
- Peel hard-cooked eggs, slice down the middle lengthwise, and place yolks into a medium-size bowl, while setting aside cooked egg whites.
- Mash cooked egg yolks with a fork, then add mayo, mustard, onion, pickles, pickle juice, vinegar, and salt & pepper to yolks and continue mixing until well combined.
- Fill egg whites with yolk mixture using a spoon or pastry bag.
- Sprinkle with paprika or chile powder, and enjoy.
Video
Notes
Here are a few more recipes that pair well with this one:
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Tips for the Best Deviled Eggs
- Use older eggs — they peel more easily.
- Mix the filling until completely smooth to avoid chunks.
- Add more pickle juice for extra tang.
- Use a piping bag for a cleaner, professional look.
- Chill the eggs at least 30 minutes before serving.
Make-Ahead & Storage Instructions
- Make ahead: Hard-boiled eggs can be prepared 2–3 days early.
- Store filling separately: Up to 3 days in the refrigerator.
- Assembled deviled eggs: Best consumed within 1–2 days.
- Avoid watery filling: Keep eggs very cold and avoid adding too much vinegar.
Serving Ideas
These deviled eggs pair perfectly with:
- Cheese Mushroom Dip
- Fried Tortilla Strips
- Bruschetta
- Frito Corn Salad
- Mini Burritos
- Appetizer boards or party trays
They look especially beautiful on a platter with olive slices, fresh herbs, or a sprinkle of chile powder.
Frequently Asked Questions
Why is my deviled egg filling runny?
Too much vinegar, pickle juice, or mustard can thin it. Add extra yolk to thicken.
How long can deviled eggs sit out?
No more than 2 hours at room temperature.
Can I make deviled eggs without mayo?
Yes — use Greek yogurt, mashed avocado, or sour cream.
Can I use Dijon instead of yellow mustard?
Absolutely! Dijon creates a deeper, more tangy flavor.
How do I prevent deviled eggs from getting watery?
Chill them before serving and store in an airtight container.
Should deviled eggs be served cold or room temperature?
Cold is best — it keeps the filling firm and flavorful.
