These Classic Deviled Eggs are a quick and easy to prepare holiday appetizer, great for Easter! Top them with the traditional chives and ground paprika, or switch things up and add your favorite toppings.
6hardboiled eggscarefully peeled and sliced in half
4tablespoonsmayonnaiseOR sour cream OR Greek yogurt
1teaspoonvegetable oilOR melted butter
1teaspoonvinegaroptional but I love it
½teaspoonmustardor more to taste
¼teaspoonWorcestershire sauce
⅛teaspoonsalt
ground black pepperto taste
ground paprika and chivesto garnish
Instructions
Prep eggs:Carefully remove the egg yolks from the egg whites (make sure the whites don't bread!). Set the egg whites aside, place the egg yolks in a bowl.
Make filling:Mash egg yolks with a fork, then add remaining ingredients (except for garnish) and mix well. Add a little extra mayonnaise if needed to achieve a creamy consistency.
Pipe into egg whites:Fill egg yolk mix into pastry bag fitted with a star tip. Pipe evenly into egg white halves.
Finish:Garnish each deviled egg with ground paprika and chives to serve.
Video
Notes
Ingredient notes
Mayonnaise: The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
Oil: I strongly prefer a neutral vegetable oil like canola in this recipe. Olive oil has too strong of a taste and overpowers the eggs in my opinion.
Worcestershire sauce: This adds some great depth to the filling, but you can leave it out if you don't have any on hand. Soy sauce can be used as a quick and cheeky substitute in a pinch.
Mustard: I used a smooth Dijon mustard here, but yellow mustard is also great.
Vinegar: This is an optional ingredient, but I absolutely love the tang it adds! I used a white balsamic, but any white vinegar or apple cider vinegar will be delicious.
Chives/ground paprika: These are my favorite classic deviled egg toppings, but feel free to switch them up for some fun alternatives! Crispy bacon bits and blue cheese, smoked salmon and capers, even Feta cheese and olives... Whatever you enjoy!
Cooking tips
I like to boil the eggs around 10-12 minutes, to make sure the yolks are firm. I also often use leftover dyed Easter eggs to make deviled eggs for a quick supper with a salad on the side!
The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
If you don't have a pastry bag or don't feel like piping, you can just spoon the filling into the eggs. They won't look so neat, but are just as delicious!
Storage tips
The eggs must stay refrigerated. Make sure to cover the plate well, and keep them for no longer than a day.