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–+ servings
plate of deviled eggs with paprika and chopped chives.

Classic Deviled Eggs

These deviled eggs are my favorite appetizer of all time. Made with hardboiled eggs, mayonnaise, relish and dijon mustard, they're creamy, tangy, and so easy to make!
5 from 1 vote
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 12 deviled eggs

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon sweet relish
  • 1 teaspoon Dijon mustard
  • ½-1 teaspoon apple cider vinegar
  • salt and pepper (to taste)

For garnishing

  • paprika, chives, or dill

Instructions
 

  • Place the eggs in a pot of water. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit for 12 minutes.
  • Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and cut them in half lengthwise. Scoop the yolks into a small bowl.
  • To the yolks, add the mayonnaise, sweet relish, Dijon mustard, apple cider vinegar, salt, and black pepper. Mash with a fork until smooth.
  • Spoon or pipe the yolk mixture into the egg white halves. Garnish with paprika and chopped chives.