Classic Deviled Eggs with Mustard
These classic deviled eggs are creamy, tangy, and topped with a dash of paprika for a pop of color. Made with simple pantry staples, they’re a crowd‑pleasing side that’s quick to prepare and perfect for holidays or everyday snacks.
Instructions
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Place the raw eggs in a saucepan and add enough cold water to cover them completely. Heat over medium‑high until the water reaches a rolling boil, then continue boiling for 13 minutes.
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Drain the hot water and immediately replace it with cold water to cool the eggs quickly. Once cooled, peel the eggs and slice each in half lengthwise, setting the whites aside.
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Scoop the yolks into a medium bowl. Mash the yolks with a fork, then stir in the mayonnaise, mustard, minced onion, chopped pickles, pickle juice, white vinegar, and salt and pepper. Mix until the filling is smooth and well combined.
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Using a spoon or pastry bag, fill each egg‑white half with the yolk mixture. Sprinkle the tops with paprika or chile powder for garnish, then serve.
Video
“CLASSIC DEVILED EGGS: Easy Recipe for Delicious Deviled Eggs Perfect Every Time/Easter Side Dish” by marcy inspired, watch on YouTube.
About this recipe
The dish features hard‑boiled eggs split in half, filled with a smooth yolk mixture seasoned with mayonnaise, mustard, finely minced onion, pickles, pickle juice, and white vinegar. A sprinkle of paprika or chile powder adds a subtle smoky note and visual appeal.
Serve the deviled eggs chilled on a platter, garnished with extra paprika if desired. They pair well with salads, sandwich spreads, or as a standalone appetizer at brunches, picnics, and holiday tables.
