Deviled Eggs Classic Mustard (Printable Version)
Classic deviled eggs with creamy, tangy filling and paprika, perfect for parties or picnics. Vegetarian and gluten-free.
# What You'll 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)
# Steps to Follow:
01 - Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
03 - Transfer eggs to a bowl of ice water and cool for at least 5 minutes.
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.
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.
06 - Spoon or pipe the yolk filling back into the egg white halves.
07 - Sprinkle with additional paprika and garnish with chopped chives or parsley, if desired. Serve immediately or chill until ready to serve.
# Additional Tips::
01 -
- Ready in less than half an hour from start to finish
- Uses simple everyday ingredients you likely have on hand
- Naturally gluten free and vegetarian so they suit most diets
- Can be made ahead and chilled making party prep a breeze
02 -
- Deviled eggs are high in protein making them a filling snack or appetizer
- They hold their shape well when transported chilled making them ideal for picnics potlucks or parties
- They are endlessly adaptable with easy swaps for added flavors
- Paprika is my favorite touch on deviled eggs My grandmother always used extra and even let us sprinkle our own When I make these now I think of her kitchen table and it makes the eggs taste even better
03 -
- Peel eggs under running water to help remove stubborn shells
- Mix the filling very thoroughly for the creamiest texture
- Chill filled eggs at least half an hour before serving for best flavor and easier handling