These classic deviled eggs without relish have a creamy yellow filling made with mayonnaise, yellow mustard, and white vinegar, finished with a light dusting of paprika. One dozen eggs makes 24 halves, enough for 12 servings at a holiday meal, potluck, or cookout. Plan on 20 minutes of prep and a 15-minute covered rest for the eggs, plus time to cool them completely.
What Are Classic Deviled Eggs?
Deviled eggs are hard-boiled eggs cut in half, with the yolks removed, mashed with seasonings, and returned to the whites. This version uses mayonnaise for creaminess, yellow mustard and white vinegar for tang, and paprika on top. There's no relish, so the filling stays smooth rather than chunky.
For a tiny party-size twist on this classic, try my deviled quail eggs.
Why You'll Love This Recipe
The filling is creamy and tangy, and the ingredient list stays short. Spoon it in for an easy platter or pipe it for those pretty ridges-either way, these are right at home beside a holiday ham or a picnic sandwich.
Recipe at a Glance
Yield: 24 halves; 12 servings. Flavor: savory with a little mustard-and-vinegar tang. Texture: creamy filling and tender egg whites. Prep: 20 minutes. Cook: 15 minutes, followed by cooling. Make ahead: yes, covered and refrigerated. Freezer: not recommended.
A Familiar Favorite at Family Gatherings
In our family, deviled eggs are practically a condiment at get-togethers. They fit right on the table as a small, chilled bite alongside the rest of the meal.
Ingredients You'll Need
You'll need large eggs, mayonnaise, white vinegar, yellow mustard, salt, freshly ground black pepper, and paprika. The yolks and mayonnaise make the filling creamy; mustard and vinegar give it its familiar tang. See the recipe card for the exact amounts.
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Ingredient Notes and Substitutions
Yellow mustard keeps the flavor familiar. Use Dijon for a sharper taste, or swap apple cider vinegar for the white vinegar. For a slightly lighter filling, replace part of the mayonnaise with plain Greek yogurt. These are optional substitutions; the tested recipe below uses mayonnaise, yellow mustard, and white vinegar.
Tools That Make It Easier
A saucepan with a lid, a bowl for ice water, a mixing bowl, a fork, and a serving platter cover the basics. A spoon works for filling the whites; use a piping bag if you prefer the swirled finish.
This Snap 'N Stack 2-Layer Food Storage Container with Egg Holder Trays is my very favorite!
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Buy Now → How to Make Classic Deviled Eggs
1. Cook and cool the eggs
Arrange the eggs in a single layer in a saucepan and add cool water to cover by about 1 inch; prepare a bowl of ice water. Bring the water to a full boil over high heat, then cover the pan, remove it from the heat, and let the eggs stand for 15 minutes. Drain, cool briefly under cold running water, and transfer to the ice water until completely chilled.
2. Peel, halve, and separate
Gently crack the cooled eggs, peel them under cool running water, and pat dry. Cut each egg in half lengthwise, carefully lift the yolks into a mixing bowl, and arrange the whites on a platter.
3. Mix the creamy filling
Mash the yolks with a fork until finely crumbled and smooth. Stir in the mayonnaise, white vinegar, yellow mustard, salt, and black pepper until creamy and evenly combined.
4. Fill and finish
Spoon or pipe the yolk mixture into the egg white halves and lightly dust with paprika. Refrigerate until ready to serve.
Helpful Tips Before You Start
Mash the yolks thoroughly before adding the wet ingredients. Small dry crumbs are easier to break up than lumps hidden in the finished filling. Pat the peeled eggs dry, too, so water on the whites doesn't end up on the platter.
For more help with the egg-cooking step, see my How to Boil Eggs guide. In this recipe, the 15 minutes is a covered rest off the heat, not 15 minutes of boiling.
A Few Easy Mistakes to Avoid
A lumpy filling usually needs more attention at the mashing step; check the yolks before stirring in the mayonnaise. Wet whites can leave water on the platter, so don't skip drying them. And keep the paprika light-you want a dusting over the filling.
A Few Things That Make This Recipe Better
Keep the tested dozen-egg formula together: all 12 yolks fill all 24 white halves. Spoon the filling when you want a simple finish, or pipe it when you want ridges that catch the paprika. No relish or substitute for relish is needed.
Other Variations to Try
For a different batch, try one of these optional variations. They are separate from the classic recipe below.
Get creative! Add dill relish, avocado or pimento cheese to the yolk mixture to mix it up. Also, sometimes instead of paprika I like to sprinkle Everything But The Bagel Seasoning on the tops of each one...it's delicious!
Keeping Leftovers Fresh
Store deviled eggs tightly covered in the refrigerator for up to 3 days. A close-fitting cover helps keep the filling from drying out. Serve chilled; this isn't a dish to reheat.
Can you freeze deviled eggs? Freezing is not recommended. Cooked egg whites become tough and watery after thawing, and the mayonnaise-based filling can separate.
Can You Make Them Ahead?
Yes. Prepare the eggs ahead, cover them tightly, and refrigerate until serving. Keep the same 3-day refrigerated storage limit in mind rather than starting a new clock when you put the platter on the table.
What to Serve with Classic Deviled Eggs
Serve them chilled with ham for Easter or Thanksgiving, or alongside barbecue, fried chicken, sandwiches, and picnic-style salads for a cookout or potluck.
In our family, classic deviled eggs are pretty much served as a condiment at family get-togethers. They're delicious served with BBQ, like my Smoked Chicken Leg Quarters or try them alongside my BBQ Grilled Shrimp!
For a holiday menu, add Copycat Honey Baked Ham. For a picnic, pair the eggs with Southern Potato Salad and Classic Creamy Coleslaw.
Frequently Asked Questions
How do you make deviled eggs without relish?
Mash hard-boiled yolks and mix them with mayonnaise, yellow mustard, white vinegar, salt, and black pepper. Fill the whites and finish with paprika. This recipe needs no replacement for relish.
How many deviled eggs does a dozen eggs make?
One dozen whole eggs makes 24 deviled egg halves. This recipe serves 12, with two halves per serving.
Can I use Dijon instead of yellow mustard?
Yes. Dijon works as a substitute and gives the filling a sharper flavor.
Why is my filling lumpy?
Lumps can remain when the yolks aren't mashed finely enough. Break up the yolks thoroughly with a fork before adding the mayonnaise and seasonings.
Do I have to pipe the filling?
No. A spoon works just as well. Piping changes the appearance, not the recipe.
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Classic Deviled Eggs
Classic deviled eggs have a smooth, creamy mustard filling with just the right tang. Easy to make ahead for holidays, potlucks, parties, and Easter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 halves (12 servings) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American, Southern
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- Paprika, for garnish
Instructions
- Arrange the eggs in a saucepan in a single layer and add enough cool water to cover them by about 1 inch. Prepare a bowl of ice water and set it aside.
- Bring the water to a full boil over high heat. As soon as it boils, cover the pan and remove it from the heat. Let the eggs stand, covered, for 15 minutes.
- Drain the hot water and cool the eggs briefly under cold running water. Transfer to the prepared ice water and let chill completely.
- Gently crack the cooled eggs and peel under cool running water. Pat dry.
- Cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a platter.
- Mash the yolks with a fork until finely crumbled and smooth.
- Stir in the mayonnaise, white vinegar, yellow mustard, salt, and black pepper until creamy and evenly combined.
- Spoon or pipe the yolk mixture into the egg white halves. Lightly dust the tops with paprika. Refrigerate until ready to serve.
Notes
Yield: 24 deviled egg halves; 12 servings of 2 halves each.
Timing: Allow additional time for the eggs to cool completely and for refrigeration before serving.
Substitutions: Dijon mustard may replace yellow mustard for a sharper flavor. Apple cider vinegar may replace white vinegar. Replace part of the mayonnaise with plain Greek yogurt for a slightly lighter filling.
Serving: Serve chilled as an appetizer or side for Easter, Thanksgiving, cookouts, picnics, potlucks, or holiday gatherings. Pair with ham, barbecue, sandwiches, fried chicken, or picnic-style salads.
Storage: Keep tightly covered in the refrigerator for up to 3 days so the filling does not dry out.
Freezing: Not recommended. Cooked egg whites become tough and watery after thawing, and the mayonnaise-based filling can separate.
Nutrition
- Serving Size: 2 halves
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