These classic deviled eggs are the perfect holiday appetizer! Super simple to make and they are guaranteed to be a crowd-pleaser!
If you LOVE retro or vintage recipes you’re going to love these classic deviled eggs.
They are super simple to make and are always a hit at any party.
Plus, this recipe is a great starting off point to add in more flavors, herbs, and spices.
Trust me, if you’re looking for the BEST party appetizer this is the recipe you need!
Plus, tarragon is underrated and really shines in this recipe.
How do I hard boil eggs?
There are lots of different ways to hard boil eggs but hands down my FAVORITE way is pressure cooker hard boiled eggs!
They turn out PERFECT with none of the egg white sticking to the shell.
That also means they make perfect little deviled eggs.
Trust me – an instant pot is worth it!
What if I don’t like mayonnaise?
If you’re not a fan of mayonnaise you can always use Greek yogurt in place.
It will give the deviled eggs a little most “zing” in flavor but there is nothing wrong with that. Plus, if you’re looking to cut down on fat it’s a great swap.
Can I use a different mustard?
Yellow mustard just happens to be my favorite way to season deviled eggs.
Other options could be spicy brown mustard, Dijon mustard, whole grain mustard, or even honey mustard.
So many options. So many flavors.
I can’t find tarragon what else can I use?
Tarragon is a super underrated herb but it’s not always easy to find.
If you can’t find it fresh you could always add fresh thyme leaves, fresh parsley, or chives.
I actually really love the option of fresh chives because they give a burst of fresh herb flavor with a hint of onion flavor.
Love these classic deviled eggs?
Why not try a few of my other appetizer recipes!
- Soy Sriracha Deviled Eggs
- Bacon Blue Cheese Deviled Eggs
- Creamy Bacon Jalapeno Corn Dip
- Ultimate Italian Antipasto Platter
- Garlic Herb Roasted Olives
- 6 hard-boiled eggs, cut in half lengthways
- 1/3 cup mayonnaise, more may be needed
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoons minced fresh tarragon
- 1/4 teaspoon dried mustard
- Kosher salt, to taste
- Black pepper, to taste
- Sweet paprika, for topping
- Remove yolks from the hard-boiled eggs and add to a medium-sized mixing bowl.
- Add mayonnaise, yellow mustard, apple cider vinegar, tarragon, and dried mustard.
- Mix together until smooth.
- Taste and season with the desired amount of kosher salt and black pepper.
- The mixture should be creamy but not too lose. Add more mayonnaise if needed.
- Fill the egg white halves with the yolk filling.
- You can do this by scooping it into the egg or putting it in a piping bag and piping it into the egg.
- Sprinkle the tops with sweet paprika.
- Since they do contain mayonnaise and eggs you should refrigerate if you are not going to serve them right away.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 127mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.