Classic Deviled Eggs

Beth Pierce


Classic Deviled Eggs are the most delicious accompaniment for your Easter meal, brunch, barbecue or potluck. This recipe is a family favorite and it includes helpful hints on getting those hard boiled eggs just perfect for peeling.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 12
    hard boiled eggs
  • 1/2 c
  • 1 Tbsp
    dijon mustard
  • 1 Tbsp
    white or rice vinegar
  • 1 tsp
    chopped fresh dill
  • 3 Tbsp
    fresh chopped chives
  • ·
    sprinkle of paprika (optional)

How to Make Classic Deviled Eggs


  1. Peel eggs and slice in half lengthwise.
  2. Carefully remove yolks to a bowl. Mash well with a fork. Add mayonnaise, Dijon mustard, rice vinegar, dill and 2 tablespoons chopped chives. Stir well to combine.
  3. Pipe or spoon into egg whites. Garnish with remaining chopped chives and/or sprinkled paprika.
  4. Refrigerate until ready to serve.

Printable Recipe Card

About Classic Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Carb, Keto
Other Tags: Quick & Easy, For Kids

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