Deviled Eggs With Tangy Mustard

As seen in: Fuel Up for the Big Game

These deviled eggs make a timeless appetizer with their smooth, tangy filling blended from egg yolks, two mustards, creamy mayonnaise, and a touch of vinegar for brightness. The halves are garnished with aromatic paprika and fresh herbs, offering a pleasing contrast to the creamy center. Quick to prepare and easily customized with a hint of heat or a lighter swap like Greek yogurt, these stuffed eggs are an essential addition to gatherings, picnics, or holiday spreads. Serve chilled for a refreshing bite that delights every palate.

A woman wearing an apron and smiling.
Created By Mia
Last modified on Thu, 03 Jul 2025 10:33:59 GMT
A spoon is being used to scoop up some deviled eggs. Save This
A spoon is being used to scoop up some deviled eggs. | yummywithmia.com

Deviled eggs are always the first thing to disappear from our picnic table This classic version combines creamy yolks with a balanced blend of mustard and a touch of vinegar delivering a bright tangy bite everyone loves at family gatherings or holiday brunches

Every time I bring these to a get together I come home with an empty plate It is hands down one of my most requested recipes and the first thing I learned to make on my own for Easter

Ingredients

  • Large eggs: These form the entire base so choose the freshest eggs you can find Older eggs sometimes peel more easily after boiling
  • Mayonnaise: For silky rich filling go for real mayonnaise not salad dressing
  • Dijon mustard: Adds sharpness and a touch of heat greener label indicates a stronger taste
  • Yellow mustard: Brings in traditional flavor and extra color classic yellow is best for that familiar look
  • White wine vinegar or apple cider vinegar: Cuts through richness and boosts tang choose one with clean simple ingredients
  • Salt: Rounds out the flavors use fine salt for even mixing
  • Ground black pepper: Lends subtle heat and earthiness fresh cracked is ideal
  • Paprika: Gives smoky depth and beautiful color use sweet or spicy depending on preference plus more for garnish
  • Fresh chives or parsley: optional garnish adds pop of color and freshness look for vibrant green herbs just before serving

Step-by-Step Instructions

Cook the Eggs:
Place eggs in a saucepan in a single layer and cover with cold water by about an inch Heat gently over medium high until a full simmer begins then turn off the heat Cover the pan and let the eggs sit undisturbed for twelve minutes This gentle approach avoids green yolk rings
Cool and Peel:
Promptly transfer eggs to a bowl of ice water Let them chill five minutes or longer Chilling halts cooking and makes peeling much easier
Slice and Separate:
Peel eggs gently and pat dry Slice each one lengthwise Lay whites on a serving platter Use a small spoon to carefully scoop out yolks and transfer to a medium bowl Keep whites intact
Make the Filling:
Mash yolks with a fork until no lumps remain Add mayonnaise both mustards vinegar salt pepper and paprika Mix until totally smooth and creamy Adjust seasoning to taste
Fill the Eggs:
Either spoon the mixture evenly into each egg white half or use a piping bag for a neater look If you do not have a piping bag try using a plastic bag with a snipped corner
Garnish and Serve:
Dust each egg with extra paprika and top with chopped chives or parsley Serve right away or chill covered for up to twenty four hours
A plate of deviled eggs with a spoon. Save This
A plate of deviled eggs with a spoon. | yummywithmia.com

Keep deviled eggs in a tightly covered container in the fridge They taste best within two days Use parchment between layers if stacking

Ingredient Substitutions

Greek yogurt can replace mayonnaise for a lighter filling A touch of hot sauce or cayenne can be stirred in for a spicy kick You can swap vinegar types just avoid anything too sweet

Serving Suggestions

Serve deviled eggs alongside crisp vegetable sticks or as part of a brunch spread Try pairing with sparkling wine or something bubbly for celebrations

Cultural Context

Deviled eggs date back to ancient Rome but became truly popular in American cuisine in the mid twentieth century They symbolize hospitality at holidays and gatherings

A plate of deviled eggs with red peppers. Save This
A plate of deviled eggs with red peppers. | yummywithmia.com

Common Questions

→ How can I ensure easy peeling of the eggs?

Cool cooked eggs in ice water for at least 5 minutes before peeling. This helps the shells separate easily from the whites.

→ Can I prepare deviled eggs in advance?

Yes, assemble up to a day ahead. Store filling and whites separately, then fill before serving for best freshness.

→ What are the best garnish options?

Classic garnishes include paprika, finely chopped chives, or parsley. For extra zing, try a pinch of cayenne pepper.

→ Are there any substitutions for mayonnaise?

Greek yogurt can be used for a lighter filling, keeping the mixture creamy and adding a subtle tang.

→ How long can deviled eggs sit out safely?

They should not sit at room temperature longer than two hours. Chill until just before serving.

→ What is the best way to fill the egg whites?

Use a spoon for a rustic look or a piping bag for a decorative finish. Both ensure even filling.

Deviled Eggs Classic Mustard

Classic deviled eggs with creamy, tangy filling and paprika, perfect for parties or picnics. Vegetarian and gluten-free.

Preparation Time
15 Minutes Required
Cooking Time
12 Minutes Required
Overall Time
27 Minutes Required
Created By: Mia

Recipe Type: Game Day Snacks

Skill Level: Beginner-Friendly

Recipe Origin: American

Output: 6 Portions (12 halves)

Diet Preferences: Low in Carbs, For Vegetarians, Without Gluten

What You Need

→ Eggs

01 6 large eggs

→ Filling

02 3 tablespoons mayonnaise
03 1 teaspoon Dijon mustard
04 1 teaspoon yellow mustard
05 1 teaspoon white wine vinegar or apple cider vinegar
06 1/8 teaspoon salt
07 1/8 teaspoon ground black pepper
08 1/8 teaspoon paprika

→ Garnish

09 Fresh chives or parsley, finely chopped (optional)
10 Extra paprika (optional)

How to Make It

Step 01

Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.

Step 02

Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.

Step 03

Transfer eggs to a bowl of ice water and cool for at least 5 minutes.

Step 04

Peel the eggs and slice them in half lengthwise. Carefully remove yolks and place them in a medium bowl. Set egg whites aside on a platter.

Step 05

Mash egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, yellow mustard, vinegar, salt, pepper, and paprika. Mix until creamy and well-blended.

Step 06

Spoon or pipe the yolk filling back into the egg white halves.

Step 07

Sprinkle with additional paprika and garnish with chopped chives or parsley, if desired. Serve immediately or chill until ready to serve.

Helpful Tips

  1. For extra flavor, add a pinch of cayenne or a splash of hot sauce to the filling.
  2. Substitute Greek yogurt for mayonnaise for a lighter option.
  3. Deviled eggs pair well with sparkling wine or light white wines.

What You'll Need

  • Saucepan
  • Mixing bowl
  • Fork or potato masher
  • Knife
  • Spoon or piping bag
  • Serving platter

Allergy Details

Review ingredients for allergens and reach out to a healthcare expert with concerns.
  • Contains eggs and mayonnaise (egg allergen).
  • Mayonnaise may contain mustard (mustard allergen).
  • Always check ingredient labels for hidden allergens.

Per-Serving Nutrition Info

Please view this nutritional data as an estimate and not a replacement for professional guidance.
  • Calories: 90
  • Fat Content: 7 g
  • Carbohydrates: 1 g
  • Protein Content: 6 g