Classic Deviled Eggs: The Perfect Mayo & Mustard Recipe That Never Fails

These creamy, tangy deviled eggs with mayo and mustard are the ultimate crowd-pleaser that’ll disappear from your platter in minutes.

Ever wondered why some deviled eggs taste like heaven while others fall flat? I’ve cracked the code after making thousands of these beauties for family gatherings, potlucks, and backyard barbecues.

The secret isn’t rocket science – it’s getting the basics absolutely right.

KEY INFO

• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 30 minutes (including cooling)
• Servings: 12 egg halves (6 whole eggs)
• Difficulty level: Easy
• Dietary tags: Vegetarian, Gluten-free, Keto-friendly, Low-carb

EQUIPMENT NEEDED

Essential tools:

• Medium saucepan
• Mixing bowl
• Fork for mashing
• Sharp knife
• Slotted spoon

Simple alternatives:

• Use a plastic bag with snipped corner instead of piping bag
• Instant Pot works brilliantly for consistent hard-boiled eggs
• Food processor makes ultra-smooth filling if you’re feeling fancy

INGREDIENTS

Main components:

• 6 large eggs
• 3-4 tablespoons mayonnaise (45-60ml)
• 1-2 teaspoons yellow mustard (5-10ml) [Dijon works too]
• Salt and black pepper to taste
• Small splash white vinegar [apple cider vinegar works]

Optional garnishes:

• Paprika for that classic look
• Fresh chives, finely chopped [dill or parsley work great]
• Pinch of sugar if your crowd likes things less tangy

METHOD

1. Place eggs in single layer in saucepan and cover with cold water by 1 inch.
2. Bring water to rolling boil, then reduce heat and simmer for 12 minutes exactly.
3. Immediately transfer eggs to ice bath for 10 minutes – this stops cooking and makes peeling easier.

4. Gently crack and peel eggs under cool running water.
5. Slice eggs lengthwise and pop out yolks into mixing bowl.

6. Arrange egg white halves on serving platter.
7. Mash yolks with fork until completely smooth – no lumps allowed here.
8. Mix in mayonnaise, mustard, salt, pepper, and vinegar until creamy.

9. Taste and adjust – this is where the magic happens.
10. Spoon or pipe mixture into egg white cavities.
11. Dust with paprika and sprinkle herbs if using.
12. Chill for at least 30 minutes before serving – trust me on this one.

CRUCIAL TIPS

For perfect eggs every time:

• Start with eggs that are at least a week old – they peel easier
• Never skip the ice bath – it prevents that ugly green ring around yolks
• Peel eggs under running water to catch stubborn shell bits

For the creamiest filling:

• Add mayo gradually until you hit that perfect creamy consistency
• Taste as you go – everyone’s preference is different
• Push yolks through fine sieve for restaurant-quality smoothness

Presentation matters:

• Fill egg whites just to the rim – overstuffed looks messy
• Add garnishes right before serving to prevent soggy herbs
• Use a damp paper towel to clean fingerprints off the platter

STORAGE & SCALING

Storage instructions:

• Cover tightly and refrigerate up to 2 days
• Store filling separately if making ahead – assemble last minute for best texture
• Never leave out longer than 2 hours – food safety first

Scaling tips:

• Perfect ratio: 1 tablespoon mayo + 1/2 teaspoon mustard per 2 eggs
• Recipe doubles or triples beautifully for crowds
• Make extra – they always disappear faster than expected

Common mistakes to avoid:

• Overcooking eggs (those grey-green yolks are a dead giveaway)
• Under-seasoning the filling – bland deviled eggs are tragic
• Not cooling eggs completely before peeling – you’ll lose half the whites

Crowd-pleasing variations:

• Southern style: Add sweet pickle relish and a dash of hot sauce
• Smoky twist: Use smoked paprika and crispy bacon bits
• Spicy kick: Stir in sriracha or horseradish to taste
• Fresh herb heaven: Mix in fresh dill and top with microgreens

These classic deviled eggs never go out of style because they hit every note – creamy, tangy, satisfying, and absolutely addictive. I’ve watched plates of these disappear at countless gatherings while fancier appetizers sit untouched.

Sometimes the classics are classics for a reason.