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These classic deviled eggs are the perfect holiday appetizer. They’re super simple to make and guaranteed to be a crowd-pleaser!
If you LOVE retro or vintage recipes, you’ll love these classic deviled eggs. They are simple to make and are always a hit at any party. Plus, this recipe is a great starting point for adding more flavors, herbs, and spices.
I start by using my Instant Pot Hard Boiled Eggs recipe to get the PERFECT, easy-to-peel hard boiled egg. I swear by this method and will not deviate! I used to get so stressed about my eggs sticking to the shell when making deviled eggs, but not anymore.
Now, this version of a deviled egg is a more classic recipe. I season it simply with Dijon mustard, fresh dill, apple cider vinegar, and sweet paprika. It’s the OG recipe (with one creamy secret ingredient) that everyone needs!
I even took it an extra step further by piping it into the hard-boiled egg halves. It makes it look extra fancy, and who doesn’t love being fancy?
Ingredients needed
- Hard boiled eggs
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Fresh dill
- Dried mustard
- Kosher salt
- Black pepper
- Sweet paprika
How to make classic deviled eggs
A classic is a classic for a reason—it’s deliciousness that can’t be beaten! These eggs give you just that—classic and delicious flavor.
- Start by hard boiling and cooling your eggs. I like to use my Instant Pot Hard Boiled Eggs recipe, but use whatever method you like the best.
- Cut your eggs in half, and scoop the yolk into a mixing bowl.
- Add mayonnaise, mustard, vinegar, dill, dried mustard, kosher salt, and black pepper to the mixing bowl. Stir until smooth.
- Pipe or fill the egg with the filling and sprinkle sweet paprika on top.
FAQ’s
Adding cream cheese to deviled eggs
Okay, so I know cream cheese is not a traditional ingredient in deviled eggs, but it is my secret ingredient. Think of this as a delicious twist on a classic recipe. If you’re not a fan of cream cheese, you can leave it out, but I think you should try it before knocking it!
Adding cream cheese to deviled eggs gives it a delicious creamy texture that brings in a slight tang from the cream cheese. Plus, it adds stability to the egg mixture. This is a plus, especially if you like to pipe your filling into the eggs.
The biggest thing to remember is to bring your cream cheese up to room temperature before incorporating so it mixes in smoothly.
More easy appetizer recipes
Classic Deviled Eggs
Ingredients
- 6 large hard boiled eggs, peeled and cut in half lengthways
- 1/3 cup mayonnaise, more may be needed
- 2 tablespoons cream cheese, room temperature
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh minced dill
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ teaspoon Sweet paprika, for topping
Instructions
- Remove yolks from the hard boiled eggs and add to a medium-sized mixing bowl or bowl of a food processor.
- To the yolks, add mayonnaise, cream cheese, yellow mustard, apple cider vinegar, dill, dried mustard, kosher salt, and black pepper.
- Mix or blend until smooth.
- The mixture should be creamy but not too loose. 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 them if you are not going to serve them right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great news!
Mimi
I’m glad to hear they’re both home!
Fantastic news!
Just bring them some of those eggs. They’ll recover in a snap.
And if they don’t eat them, I will….