Easy Deviled Eggs are a great appetizer, brunch treat, holiday item, or perfect for baby showers and bridal showers! Made with just eggs, mayo, dijon, and vinegar, they are a low cost and so simple yet delicious.
Everyone loves Deviled Eggs and they are so easy to make. I personally make these year round and the always seem to be the first gone on my buffet.
My Deviled Egg Platter is from Target and is a steal at $9.99!
Deviled Eggs are great for brunch or as an appetizer, heck they are even good as a snack! And the fact that a dozen eggs are no more than 1-2 dollars and the rest of the ingredients you probably have in your pantry already, these are a super cheap crowd pleaser.
My make-ahead trick is to boil and peel the eggs the day before and refrigerate overnight. I like to make the filling the day of the event because once you cut the egg, the white is best eaten sooner than later. And, who really has room in their fridge for a tray of eggs!
The whole process is super simple: cut the egg in half lengthwise, remove the yolk, mix the yolk with mayo, dijon, vinegar, and salt, and pipe or spoon it back into the halved egg white. (I always just spoon it in there using two small kids spoons).
I like to garnish my eggs with a sprinkle of paprika – you can’t really taste the paprika but the color is awesome! You could also garnish with chopped dill (yum!) or green onions.
How to make deviled eggs:
Easiest Ever Deviled Eggs
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon kosher salt
- paprika to garnish
- Place the eggs in a single layer in a saucepan and cover with enough water to completely cover the eggs. Heat on high until water begins to bubble, then bring to a simmer and cover. Cook for 10 minutes. Remove from heat immediately submerge eggs in ice water to cool.
- Crack egg shells and carefully peel under cool running water. Gently dry the eggs and refrigerate in airtight container if making the next day. Otherwise, proceed to next step.
- Slice the eggs in half lengthwise and remove the yolks to a bowl. Mash the yolks and add in the mayonnaise, mustard, vinegar, and salt. Mix well.
- Set the egg whites on a tray, cut side up. At this point you could either spoon the yolk mixture evenly into all of the eggs, or pipe the yolks in to create a fancier look. To do this, put the yolk mixture into a ziplock bag, snip the corner of the bag and pipe into the eggs. Sprinkle with paprika and serve.
Hands down, these Deviled Eggs are the easiest and most satisfying dish to serve.
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